In 2020, Ireland embraced the 'Taste the Island' theme year, celebrating its vibrant food culture. While travel is on hold, you can savor Ireland's flavors at home. This initiative highlights fresh, locally sourced, artisanal, and seasonal ingredients that capture the essence of Irish place, tradition, and hospitality—unveiling the Emerald Isle's best-kept culinary secrets.
To inspire your next Irish cooking adventure, here are 12 key facts drawn from Ireland's rich gastronomic heritage:
1. Traditional Irish Soda Bread
The cross on top of soda bread lets the fairies out, according to folklore.
2. Clams and Mussels
Immortalized by Dublin's Molly Malone, who wheeled fresh clams and mussels through the streets. Her statue still stands at St. Andrew's Church on Suffolk Street.
3. Milk
Ireland produces enough milk to feed 52 million people annually.
4. 'Literary Stew'
Dublin coddle—a hearty stew of bacon, potatoes, onions, and sausages—was beloved by writers Jonathan Swift and Sean O'Casey, and featured in James Joyce's works.
5. Irish Stew
A classic made with lamb, mutton or beef, potatoes, carrots, onions, parsley, and stout beer.
6. Smoked Salmon
Cork's Belvelly Smokehouse, Ireland's oldest, crafts salmon so exceptional it graced Queen Elizabeth II's birthday table. It's a staple in Irish cuisine.
7. 700 Tons
Europe's largest fishery in Lough Neagh produces 700 tons of wild eel annually, protected by EU geographical indication.
8. Drisheen, Crubeens, and Tripe
Cork's drisheen is black pudding from cow, sheep, and pig blood; crubeens are pig's feet; tripe is cow stomach slow-cooked in milk with onions.
9. 12,000 Pieces
Waterford bakes 12,000 blaas daily—a soft bread roll with EU protected status.
10. The Potato
Introduced in the late 16th century, it's star in boxty pancakes, champ mash with scallions, colcannon with cabbage, and Northern Ireland's potato farls.
11. Lots of Butter
Cork's butter market was once the world's largest exporter.
12. 5,000 Years Old
The oldest bog butter, found in Tullamore, County Offaly, dates back 5,000 years—an ancient waxy preservation method from Irish peat bogs.
