Six days a week
By Sahra Murphy
When my granny Gretta Murphy was small, she had bacon and cabbage six days a week for dinner. On Sundays, they had chicken for dinner. My great grandfather killed the pigs for all the families in the village. The meat was put into barrels of salt and cured to make bacon. The blood from the pigs was used to make black pudding. The bacon was later taken out of the salt and hung up from the ceiling and it was cut up for each dinner. It was rinsed and boiled with cabbage for dinner.