Northern Irish butcher develops regional black pudding

A Derry butcher has sourced local ingredients to bring a new black pudding to the market. 

The artisan black pudding, developed by butcher Ciaran Breslin with the assistance of chef Brian McDermott, has been two years in the making.

This is the first in a range of new meat products created by Breslin, with others in the pipeline. Moving forward, he aims to produce a new white pudding.

“I had been thinking about developing a black pudding when I attended a culinary demonstration in which Brian McDermott cooked using a pudding,” Breslin said of the inspiration behind this venture.

“While I grew up enjoying black and white puddings, my interest in developing my own distinctive product was also fired by the publicity surrounding the puddings as a superfood. What gives the traditional blend of pork, pig’s blood and barley in my black pudding a very distinctive flavour is the unique blend of spices, including sage.

“I spoke to the chef afterwards and he encouraged me to start developing my own pudding.”

McDermott, who runs the Foodovation Centre for food and drink innovation at the North West Regional College of Education in Derry, has also been involved in developing several new food and drink products.

“He worked with me at the Foodovation Centre on the ingredients and especially the blend of spices,” added Breslin.

“We worked together for over a year to create the new recipe pudding that we both enjoyed. The support he provided was invaluable and I learned a great deal working with him and the team at the Foodovation Centre.”

Named the Tirkeeran Pudding, it took its namesake after the baronial lands around Derry, which date back over 1,000 years. “I chose the name Tirkeeran to help emphasise that the black pudding is a new artisan product from Derry using locally sourced ingredients,” he added.

The Tirkeeran Pudding is 220g and retails at £2.99.

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