The Menu: This free-range pork is meat of the first order

There are so many reasons to put true value back on a favourite Irish ingredient

Meat treated right tastes all the better

I threw a couple of recently purchased sausages on the pan for a quick evening supper. It resulted in an extraordinary supper but it was not quick, for these sausages bore little or no relation to your regular supermarket bangers.

They were almost twice the size, densely packed with free-range pork mince, and easily weathered 25 minutes of slow cooking. The first bite triggered a rare moment of epicurean ecstasy, when all you can do is whimper with pleasure.