Kanturk black pudding


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Clare says:

    I need to find this black pudding here; so far the ones I had are not so great. Have you ever tried making it yourself? I imagine it’s pretty difficult but I’m tempted to give it a go! 🙂

  2. Caroline says:

    Now that’s a thought! My father still talks about the squealing of the pig as it was getting killed at home, with the fresh blood all turned into black puddings. Jack was telling me that a lot of people nowadays use dried blood that they rehydrate. Let me know how you get on if you do try!

  3. Julian says:

    I’m very much looking forward to tasting both the pudding and the air-dried beef tomorrow. Mr McC. was kind enough to add a sample of each to my purchases when I made my first visit on Friday.I love those Confreries, with the robes and all that.

  4. Caroline says:

    Sounds like you were on a day out! Hope you enjoy the meats.

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