National Corned Beef and Cabbage Day
March 14, Thursday
Corned beef is a salt-cured product. The term “corn” is derived from the name for coarse grains of rock salt and refers to treating meat with salt and preserving it in a salty brine. The original Irish dish consists of bacon and cabbage because back in the day, pork was widely available to low-income Irish families, since they raised their own pigs, whereas beef was an expensive delicacy that only a select few could afford.