Traditional food of Cork: 5 dishes

• Colcannon cál ceannann · Main dish · Munster

  Colcannon is mashed potato mixed with chopped kale or cabbage and spring onions, enriched with butter and milk.

• Drisheen drisín · Main dish · Munster

  Drisheen, from the Irish drisín, is an Irish blood pudding set apart by its soft, gelatinous texture.

• Spiced beef mairteoil spíosraithe · Main dish · Munster

  Spiced beef is a joint of beef, such as silverside, topside, rump or brisket, cured for days with salt, sugar and saltpetre and rubbed with spices like black pepper, allspice, juniper, cloves, cinnamon and nutmeg, then boiled or semi-steamed, sometimes in stout.

• Skirts and kidneys · Main dish · Munster

  Skirts and kidneys is a Cork white stew of pork skirts, the thin, tender trimmings from around the diaphragm, and pork kidneys, simmered for about two hours with onions, thyme, salt, white pepper, water and potatoes, sometimes thickened with a little cornflour, and eaten with crusty white bread.

• Crubeens crúibíní · Snack · Munster

  Crubeens, from the Irish crúibín, "pig's trotter", are boiled pigs' feet, sometimes with the calves, which may then be fried, grilled or baked.

Other regions in Ireland

• Food of Ireland