Visitors to Ireland’s homely B&B’s, gentile guesthouses and swanky hotels start the day with The Full Irish Breakfast.  It’s main component of fried home produced bacon, sausages, black and white pudding and eggs has been served up in the working farmhouses of Ireland over decades. Here is a real a tribute to the pig, in all it’s glory, which originates from the quality pork which was always available here and often reared by the farmer himself in bygone years.  Good bacon for those crisp rashers, pig’s blood and nutty oatmeal for the black pudding, fatty pork, oatmeal and seasonings for white pudding, tender pork meat for plump juicy sausages subtly spiced with pepper, and fresh free range farm eggs  are essential ingredients.  These days the Full Irish is a meal to keep you going till dinner time  – a feast of fresh fruit juices, farmhouse yogurts and cereals, followed by the big fry served with lots of home made soda bread,  and warm scones with home made jam afterwards.  But the original farmer’s fry is still the main event, now rising to gourmet ranks with the return of free range pork sausages and bacon and award winning artisan black and white puddings being made in small butcher’s shops up and down the land.  Here is one of Ireland’s most famous offerings.  Mornings wouldn’t be the same without it.