Inch House Pudding

Traditionally, savoury black and white puddings were always made with fresh pig’s blood, part of a food system where products were freshly made with local ingredients, and nothing was left to waste. Today, product availability and traditional skills are in shorter supply, and as a result most pudding manufacturers have abandoned traditional methods.

A time-honoured tradition

In the heart of Tipperary however, Máirín Byrne keeps the knowledge and skills passed on to her by her mother Nora and grandmother Mary alive and well. Mary used to make delicious black and white puddings in the traditional way, using fresh local ingredients and leaving nothing to waste. Indeed “no waste” was her motto. Today, Máirín runs Inch House Pudding, one of the very few places in Ireland where puddings are still produced in the traditional way, using fresh Irish pig’s blood, bacon, and oats. Inch House pudding is a true artisan product, handmade to a recipe passed down through generations. Unlike many modern versions, it doesn’t contain any monosodium glutamate, stabilizers, emulsifiers, artificial flavours, or preservatives.

Máirín worked previously in leading hotels, including the family’s highly successful Inch House Country House C Restaurant. Today she runs Inch House Puddings and is very grateful to the team that work with her to make Inch House Puddings such a success.

A time-honoured tradition

In the heart of Tipperary however, Máirín Byrne keeps the knowledge and skills passed on to her by her mother Nora and grandmother Mary alive and well. Mary used to make delicious black and white puddings in the traditional way, using fresh local ingredients and leaving nothing to waste. Indeed “no waste” was her motto. Today, Máirín runs Inch House Pudding, one of the very few places in Ireland where puddings are still produced in the traditional way, using fresh Irish pig’s blood, bacon, and oats. Inch House pudding is a true artisan product, handmade to a recipe passed down through generations. Unlike many modern versions, it doesn’t contain any monosodium glutamate, stabilizers, emulsifiers, artificial flavours, or preservatives.

Máirín worked previously in leading hotels, including the family’s highly successful Inch House Country House C Restaurant. Today she runs Inch House Puddings and is very grateful to the team that work with her to make Inch House Puddings such a success.

Skill in the kitchen

Dana is Máirín’s right-hand woman in the production kitchen. Originally from Lithuania, Dana has worked with Máirín for eight years, and with Máirín’s family for over fifteen, and has made Templemore her home. Trustworthy and hardworking, she is also a perfectionist and can be relied upon to get every detail right. Together they work as a team; while Dana works in the kitchen, Máirín focuses on packaging and labelling. Small teams require everyone’s commitment, and Dana is always willing to go the extra mile when needed.

Premium ingredients

Máirín loves collaborating with other local artisan food producers, and being a member of Tipperary Food Producers Network makes this possible. Máirín uses only the best quality pork for Inch House puddings, and can always rely on Crowe’s Farm, based in nearby Dundrum, to supply the very best. Fellow members of Tipperary Food Producers Network, Crowe’s supply award-winning pork and bacon. Drew who delivers for Crowe’s, always provides an excellent service.

Secret spice blend

he unique blend of spices created by Máirín’s grandmother Mary many years ago is still used to give Inch House puddings their unique flavour today. Key Ingredients based in Limerick supply the freshly ground spices based on Mary’s original recipe.

Great taste

Ultimately, the greatness of Inch House pudding lies in its taste, and that’s why it is loved by fans of local artisan food, specialist food retailers and well-known chefs like Nigella Lawson, who tweeted about it recently. Mary would be proud to see how famous Inch House pudding has become!

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