Bringing Home the Bacon

In my last job I was sent to Ireland four times working on a historical research project. While there, we got to know quite a bit about the food - we'd always rent cottages and bring back groceries from TESCO. The most common meat staple there is cured pork loin, known as boiling bacon. This always came in giant slabs weighing a couple of pounds. You won't find this in American grocery stores or even in Irish restaurants, but thanks to Tommy Moloney's online store out of Queens we can get four pound portions of something that is just like our Irish product. Since there are just the two of us, we always cut this in half and freeze the rest. You cook it just like you would corned beef and cabbage, and it's done in 90 minutes. Sheer heaven. We take the leftovers and make them into breadless Reuben non-sandwiches. There are different syles, but the real thing looks like this: