Ireland is known for its quality beef. Traditional beef cattle breeds graze contentedly in rich pastureland. The grass fed system operated here is one of the best in the world. A clean environment and plenty of rain means fields are always green and grass is sweet. Expert butchering of the finished product ensures meat that is well hung, tender, and full of natural flavour. In Cork, The English Market is the place to find a great craft butcher. Tom Durcan is a longstanding member of this famous market, his stall well stocked with the best of Irish meats. He sources his beef from Cork herds. Tom Durcan’s secret recipe Traditional Spiced Beef has long been a favourite with Cork city folk at Christmas time. Now available all year round as a cooked and thinly sliced pre-packed cold meat,  ideal for everyday sandwiches and snacks. Recently launched to join this successful convenient product is Tom’s own cured Traditional Corned Beef. Joints are specially selected,  brined in a secret cure and left to marinate,  then cooked slowly for melting tenderness. Tom Durcan’s Traditional Corned Beef is tender and tasty – perfect for picnic and lunchbox sandwiches with pickles, or for tearing into cold pasta and rice salads for a portable feast outside or at your desk. While you’re at Tom Durcan’s stall, pick up a handy hessian shopping bag that has a sturdy over the shoulder handle and is big enough to carry around 20kg of shopping securely! Three euros a pop for a reusable environmentally friendly bag in chic black with white print.