‘Lynott’ brand Black Pudding
Our puddings are authentic and traditional, based on the hand-made farm black puddings made at Bewley’s Farm south of Dublin, and served for years at Bewley’s Oriental Café.
We use prime lean cuts of fresh, natural pork, slaughtered in-house and hormone and antibiotic free. We add beef suet, an essential ingredient in puddings and a generous amount of whole beef blood. We mix it with traditional oatmeal and traditional spices and herbs and stuff it in natural pork casings.
We add sodium nitrite, an essential curing chemical, because otherwise the blood gives us an unacceptably short shelf life, and we use a small amount of sodium citrate to prevent the blood coagulating. These are minimal and very safe chemicals, and the minimum we could get by with.
The earthy iron flavor of blood is prominent, and the pork, fat and spices are beautifully balanced. Our black pudding is a confirmed favorite at the South’s best Irish restaurants and has won out in blind taste tests with product imported from Europe.
The pudding is good for breakfast or in a fry-up or as an appetizer . One of our award-winning chefs pairs it with marrow bone in an entrée.
This is Celtic Boudin Rouge.