Irish butcher launches healthy black pudding

Capitalising on the trend towards healthy eating, Northern Irish butcher Pat O’Doherty has developed a new black pudding option. 

O’Doherty, managing director of O’Doherty’s Fine Meats in Enniskillen, Co Fermanagh, has created a black pudding using ingredients including various varieties of edible seaweed, sourced from the Atlantic coastline.

The main ingredient in the black pudding is his award-winning Fermanagh Black Bacon, produced from his own free-range pigs and cured using a special recipe.

“I decided to develop the new pudding because seaweed is now seen as a healthy and nutritious food, often referred to as a superfood,” said O’Doherty. “It’s packed full of vitamins and minerals.

“I’ve selected three types of seaweed from the fresh and clean Atlantic waters along the Irish coastline and blended these with black bacon and other traditional ingredients, including Irish oats and herbs. The new pudding has a very rich, spicy flavour and is proving extremely popular with all those who have sampled it.”

The name of the new black pudding is Wild Atlantic Way, named after a popular tourism trail that runs across the west of Ireland from Cork to Donegal, and has been promoted outside Ireland.

“The new Wild Atlantic Way Black Pudding is aimed at food-lovers, including visitors, who come to Enniskillen as part of their journey along this important and hugely successful tourism trail,” he added.

“It encourages them to experience the great taste of black pudding, one of Fermanagh’s most traditional food products.”

In addition, O’Doherty is responsible for the annual Black Pudding Festival that is held around Enniskillen every autumn and is supported by the surrounding community. O’Doherty said: “Our annual Black Pudding Festival is also becoming a significant event in the tourism calendar and we expect a great many visitors from abroad this year. We’ve a host of international food writers and bloggers coming to enjoy the festival.”

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