The pig is central to Irish culinary history and with it the pork butcher, once a feature of every main street. There are less now but those remaining can be outstanding, especially where there is a German connection, as there is with fourth generation pork butchers J Hick & Sons - now synonymous with pork in Dublin - whose skills date back to predecessors in 19th century Germany.
More recently, Betty and the late Jack Hick's dedication to traditional pork butchery and craft manufacturing skills has been widely recognised and, having passed these skills and values on to the next generation, their sons, Ed and Brendan Hick (who are also German trained), continue the Irish/German tradition.
They make a wide range of traditional and innovative pork products on the premises, notably superb speciality sausages, traditional puddings, dry cured bacon and hams - and the wonderful Kassler that Jack Hick was responsible for introducing to Ireland.
Their magnificent sausage range includes numerous speciality continental varieties, and a venison sausage - and, most recently, a premium organic pork range was introduced.
The company also butchers ‘backyard pigs’ that have been reared by inexperienced new farmers - and trains Culinary Arts graduates in the art of pork butchery. Not surprisngly, they have won many awards, including accolades from the Irish Food Writers' Guild.
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