I've seen a pork shoulder corned by plugging it with salt.
See, this is just it. Is old-school Irish pickled pork done with vinegar or salt? I suspect salt -- should be easy to come by in an island nation -- but I don't actually know.I made some pickle meat for the Cajun/Creole challenge. It is basically chunks of pork shoulder in a vinegar, salt and hot sauce brine. A key ingredient to really good red beans and rice.
A couple questions for people who know things about Irish cooking, about which I know very little.
2. I understand that the potato famine came about because there was one dominant breed of potato, which got wiped out by a blight, and since this one potato breed was about 80% of what poor people all over Ireland ate, the result was devastation.