The Menu: Meat the Franks

The Menu is oft inclined to doff the cap to a pair of legendary Franks, Krawczyk and Murphy.

The former, Frank Krawczyk, a veritable icon in the pantheon of Irish food heroes, is justly renowned for his stunning range of charcuterie, salamis and sausages and now offers ‘Pig Out’ day courses, sharing the secrets of his art and a bag full of goodies, not to mention a fine lunch to boot (email: [e-mail]).

Meanwhile, Frank Murphy, one of the last of the old-school butchers, based in Midleton, is giving a Slow Food East Cork talk on forgotten beef cuts, breed and feed, hanging times and more at Ballymaloe (Thurs Oct 27, 7pm).