Annascaul Black Pudding
Great black puddings have a resonance in the Irish larder, and in the Irish culinary soul. And no other black pudding can match the resonance of Thomas Ashe’s legendary Annascaul black pudding.
The resonance is so deep partly because of the pudding’s vaunted history – it was first produced in 1916 and has been crafted by three generations of the family. But it’s also partly because Thomas continues to make Annascaul pudding in the traditional Kerry style – cake-baked, made with fresh blood according to the original recipe. There are few other foods that can claim such ancestry and distinction in Ireland.
Over the years, Thomas has added to the Annascaul range, introducing a very fine white pudding in 2005, and today there are funky pork and black pudding sausages, and pork and black pudding sausage rolls, along with beautiful rashers and good, peppery pork sausages.
But that magnificent black pudding stirs something unique in the Irish culinary soul, which explains why so many chefs choose to work with it and feature it on their menus. It’s a precious, priceless part of Ireland’s culinary heritage.
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