Food Journey: Clonakilty Pudding From Cork to Harvey Nichols in London
The Product: A 126-year-old recipe created by Harrington Butchers in Cork in 1880 has transcended the generations and is recreated in the 20 tonnes of black and white pudding produced daily by the Clonakilty Pudding Company.
Since Edward Twomey purchased 16 Pearse Street, Co Cork, where Philip Harrington sold his unique pudding produce, the company has expanded to a separate production plant in Little Island.
The Ingredients: Made from ox blood, pinhead oatmeal, onions and beef fat, its unique and acclaimed taste lies in the blend of more than six spices which remain an "exclusive company secret".
All ingredients are sourced locally from suppliers in Cork and Waterford.
The Preparation: The pudding mixture is filled into traditional rings and chubbs and clipped at both ends; the pudding is cooked by being submerged in boiling water for 20 minutes. On removal, the pudding is dried and cooled and the Clonakilty Pudding label and best before date added. Production takes place over five days in the Little Island production base, while dispatch extends to six days.
Food Checks: Records of all ingredients, testing and tasting are maintained so that each product can be identified and traced when a bar code is scanned. Veterinary spot checks on the records and food processes are regularly undertaken.
A Journey Begins: Once a week, some of the 20 tonnes of pudding produced daily is exported to UK distributors Jesups. Clonakilty Pudding Company purchases a space for several pallets of its products on a refrigerated truck which delivers the supply to the wholesalers. Harvey Nichols receives an order of Clonakilty Pudding once a week, as the pudding has a shelf life of 10 days.
Retail Price: Collette Twomey, owner of Clonakilty Pudding, said the beloved Irish pudding is much more expensive to purchase in Harvey Nichols or Fortnum and Mason than shops in Ireland.
Compiled by Áine Kerr
