Clonakilty’s black pudding recipe has been a closely guarded secret for over 100 years, and with good reason – it’s phenomenally popular. The story of Clonakilty Food Co. begins in 1976 when Edward Twomey purchased a butcher shop in the centre of the West Cork town of the same name and with it came a secret recipe for black pudding. The recipe dated back to the early 1880s and plays a central role in our company’s success today. Clonakilty’s black pudding is totally unique, not just because of the secret recipe but also in that it’s made with beef rather than pork, and it has a relatively low blood content compared to other black puddings – just three or four percent. For years Clonakilty black pudding was only available in Ireland and people would come from far and wide to buy it, stuffing links of the sausages into their suitcases for the trip home. For perfomance reasons we use Cloudflare as a CDN network. The story of Clonakilty Food Co. begins in 1976 when Edward Twomey purchased a butcher shop in the centre of the West Cork town of the same name and with it came a secret recipe for black pudding. Well our task at hand for the coming weeks is to find out a little bit more about them all and share our findings with you through a … The same is true of Clonakilty’s white pudding – made with Irish pork and given an extra peppery kick. These days you can buy Clonakilty black pudding in the UK thanks to the likes of Sainsbury’s, Asda, Budgens, Morrisons, Booker, Nisa, Ocado and some independents, with Clonakilty’s Ispíní sausages and white pudding also available, though not as widely. There’s no doubt that black pudding is the product that put Clonakilty on the map, but there’s plenty more to look out for. Please note the white pudding in the image is not included. Thankfully, Edward chose to keep this slice of history alive and the black pudding produced by Clonakilty today is made to exactly the same recipe as it was by Johanna O’Brien and John Harrington over a century ago. Paddock Wood, Yes, the idea of eating something that contains blood is a difficult one for the more squeamish of us, but there’s good reason for it existing; black pudding started as a way of not wasting any part of the animal. When Edward Twomey bought the shop in 1976, he inherited the old Clonakilty black pudding recipe with it – a recipe that had been kept secret for 100 years. There’s even a new vegetarian pudding to try. All of our sausages are made with the same passion for quality, taste and tradition as our famous blackpudding. Whether you’re a black pudding connoisseur or you’re looking to broaden your culinary horizons, it makes sense to go with the product that has survived the test of time. His unique black pudding recipe – inherited from a local woman, Johanna O’Brien – was passed down through generations of the Harrington family for a century, until the old butcher’s shop was eventually put up for sale. The result is a black pudding with a very crumbly texture and a rich flavour that has a distinct spice and warmth to it. Clonakilty sausages were first made in the late 1980’s in Edward Twomey’s family butcher shop in Clonakilty, West Cork, Ireland using 100% Irish pork and their butchery knowledge. Suffolk Sliced Salami with Red Peppercorns 90g, Smoked Sliced Ham – Bearfields of London 227g, Traditional Sliced Ham – Bearfields of London 227g, The Bath Soft Cheese Co. | Maker of The Month, Pumpkin Mac n’ Cheese with Clemency Hall Keens Cheddar & 24 Month Parmigiano Reggiano, Baked Figs with Clemency Hall Brie De Meaux Rouzaire (AOC). We take a look at what makes this Irish black pudding truly special. Clonakilty’s black pudding itself goes back a long way; in 1880, one John Harrington sold black pudding out of his butcher’s shop in the West Cork village of Clonakilty. Blackpudding View Clonakilty Blackpudding First made in the 1880’s with a secret recipe that remains the same to this day, Clonakilty Blackpudding is Ireland’s favourite black pudding. We use cookies to ensure that we give you the best experience on our website. There’s no question that a slice or two of crumbly black pudding – crisped up at the edges – makes a good fry up into a truly great one, but black pudding is a far more versatile ingredient than you might think. In fact, humans have had much the same idea all over Europe, whether that be making boudin noir in France, morcilla in Spain or blutwurst in Germany. Go back far enough and you’ll find records of similar sausages as long ago as Homer’s Odyssey, which dates back well over 2,000 years. # Type at least 1 character to search The recipe dated back to the early 1880s and plays a central role in our company’s success today. However, we are always looking for ways to improve our products and enhance our product range. Where to Buy Clonakilty Products in United Kingdom You can find Clonakilty Black and White Pudding as well as Clonakilty Sausages and Rashers in selected retailers including Asda, Budgens, Sainsbury’s and Morrisons Clonakilty products are also available in a number of independent stores and butchers across the UK and online on Ocado and Your Irish […] Clonakilty’s Ispíní sausages – made with 100% Irish pork – were once upon a time only available in the Clonakilty butchery, but they became so popular all over Ireland that the company found a way to start selling them in supermarkets. This saves a cookie "__cfduid" to apply security settings on a per-client basis. There’s plenty more you can do with it besides – Graham Campbell uses black pudding to stuff a rolled piece of belly pork in his confit belly of pork stuffed with black pudding, for example, and Michael Wignall is a big fan of black pudding puree, which he makes in this venison loin, beetroot and black pudding dish. For any deliveries less than £30, there will be a carriage charge of £5 per order. # Hit enter to search or ESC to close. Black pudding generally contains a mixture of meat, blood, oatmeal and onion, often with other spices added for flavour. If you continue to use this site we will assume that you are happy with it. Clonakilty’s black pudding itself goes back a long way; in 1880, one John Harrington sold black pudding out of his butcher’s shop in the West Cork village of Clonakilty. Our Products View The Clonakilty Collection One thing that will remain untouched is the Clonakilty Blackpudding secret recipe. It’s all well and good keeping a recipe alive, but it’s not just history that makes Clonakilty black pudding special. Johanna O'Brien was responsible for coming up with the recipe for Clonakilty black pudding – which is still used to this day, Edward Twomey inherited the recipe when he bought the Harringtons' butcher shop in 1976, Black pudding isn't just for fry-ups – it's a fantastically versatile ingredient that adds bags of rich flavour to dishes, It can be used in a similar way to sausage meat, making a particularly good base for stuffing, Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve', Roast beef silverside, barbecue suet pie, watercress, charred cabbage, Skirts and shins: the underrated cuts of beef, Watercress soup with potato rösti, poached egg and black pudding, black pudding, scampi and white bean crumble, confit belly of pork stuffed with black pudding, Join our Great British Chefs Cookbook Club. Made from an original recipe that dates back to 1880. There are also a number of smaller independent ones. It is […] Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.