SF Bay Area artisanal charcuterie The Fatted Calf sends out a great email newsletter, worth subscribing to even if you don't live in the area. This week's missive included this nice bit on corned beef: Corned beef isn't exactly from Ireland but neither was St. Patrick. It turns out that this briny beef specialty, called "corned" because the grains of salt used for preservation resembled little kernels, gained popularity in the ghettos of New York's lower East Side where recent Irish immigrants were searching for a substitute for their beloved bacon (which they make from Pork Loin and not belly). As luck would have it, their Jewish neighbors across the hall were digging into a tasty brisket that fit...
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