Hand crafted using the traditional methods honed in the kitchens of her family home, Inch House near Thurles, Mairin Byrne now makes her Inch House Traditional Black Pudding in a modern production unit in Templemore. But it is still the same product, based on a family recipe handed down from mother to daughter.
Shared by Mairin's much-loved grandmother, Mary Ryan (and, quite possibly, by hers too), the recipe came down to to her mother, Nora Egan - who started this business at Inch House - and finally to Mairin herself.
Unlike most modern black puddings which are made with dried blood, Mairin uses fresh pigs' blood, along with local bacon and Irish oats. Very much a 'free-from' food, Inch House puddings do not contain any monosodium glutamate, stabilisers, emusifiers or any artificial flavours or preservatives. This tasty product is naturally high in iron and suitable for freezing - and Mairin also makes a gluten-free pudding for coeliacs.
Widely admired in Ireland, Inch House Black Pudding has the distinction of recognition abroad too, having won a bronze medal at the Concours International du Meilleur Boudin 2011 in Mortagne-au-Perche, France.
The Inch House team also produce a wide range of chutneys and dressings, all of which are made to the same high standard.
Widely available from specialist food stores and butchers around the country, including Ardkeen, Waterford; Avoca branches; Donnybrook Fair, Dublin; Country Choice, Nenagh; selected SuperValu stores and many more, check the Inch House Pudding website for a full list of retailers.
