Ep 4. Ireland: Ancient Bog Butter & Smoked Pigeon

In Bizarre Foods season 13 episode 4, host Andrew Zimmern travels to Ireland in search of unique and unusual culinary experiences. Andrew starts his journey in County Cork, where he learns about the centuries-old Irish practice of burying butter in peat bogs, which helps to preserve the dairy product for months or even years. Andrew teams up with local archaeologist Dr. Catherine Swift to dig up some ancient bog butter and taste it for himself.

Next, Andrew heads to West Cork to learn about traditional pigeon hunting and smoking techniques from local hunters and smokers. He helps hunt and clean the birds, and then watches as they are slow-smoked over beech wood to create a complex and flavorful meat. Andrew samples the smoked pigeon meat and discovers that it tastes remarkably like roast beef.

Andrew also explores some of the more mainstream Irish foods, such as black pudding (a type of blood sausage), soda bread, and Irish stew. He visits a local farm to see how the famous Irish beef is raised and harvested, and tries his hand at making his own sausage.

Throughout his journey, Andrew learns about the importance of preserving traditional Irish foodways and using local, sustainable ingredients. He also discovers the rich history and culture behind many of Ireland's most beloved dishes.