Our mate Brett got us this genuine Kassler, a pork loin expertly cured and lightly smoked by Ed Hicks in Dun Laoghaire. If you can’t find Kassler use a smoked bacon loin or rack and prepare yourself for the best bacon & cabbage ever. Wine Suggestion: We chose a classic white Burgundy, 100% Chardonnay made in oak from […]![]()
