Clonakilty Blackpudding launches in Australia
Clonakilty Blackpudding, Ireland's favourite blackpudding, has launched in Australia.
With a recipe that has remained unchanged since 1880, Clonakilty Blackpudding is made by a mixing of spices in Ireland which is then sent to a Melbourne butcher who creates the puddings by combining Australian beef and steel-cut oats with traditional methods. Thus ensuring consistency in taste and quality.
Clonakilty Blackpuddings are similar to blood sausages served around the world, including the French boudin noir and Spanish morcilla.
Offering versatility that fits comfortabily with the nose-to-tail trend, Clonakilty Blackpudding offers chefs and operators more than simply a traditional breakfast addition.
The blackpudding may also be used in such varied dishes as mud crab, apple purée and pancetta salad; blue cheese and caramelised onion crepes and; wild mushroom, smoked bacon and barley risotto.
"Clonakilty’s Blackpudding has a rich, deep flavour that goes hand-in-hand with its heritage," says Colette Twomey, owner and MD of Clonakilty Food Co.
"Using a secret blend of spices and steel-cut oats to give the produce its unique taste, crumby texture and distinctive flavour, the black pudding pairs beautifully with an array of fish, meat and vegetable based dishes."
Spices are mixed in Ireland before being sent to a Melbourne butcher who recreates Clonakilty’s puddings that combine Australian beef and steel-cut oats with traditional methods to ensure consistency in taste and quality.