Clonakilty hope Australia finds proof in its puddings

September 28, 2013 • Local, News,

A stable of the full Irish breakfast, Clonakilty Black and White Puddings will soon be available in Australia.

A stable of the full Irish breakfast, Clonakilty Black and White Puddings will soon be available in Australia.

The smell of traditional Irish breakfasts is set to waft through expat homes this year with the arrival of Clonakilty Black Pudding on the market.

The company is launching both black and white puddings and their popular Ispíní sausages in Australia.

The products will be made in Melbourne using local ingredients except for the secret spice mixes which will be imported from Ireland.

“We want to bring our product to the Irish population here and introduce it to the Australian market,” said the brand’s Australian representative Karen O Donovan.

“It’s a foodie culture open to trying new food experiences. We felt there was an opening here for gourmet black and white pudding and sausages.”

Ms O Donovan, who is from the Co Cork town, works in business development for the company and recently attended the Fine Food Australia showcase in Sydney with the products.

She is working on distribution and hopes to see the Clonakilty name on the shelves by the end of this month. Ms O Donovan said the company could not export the finished product from Ireland because of trade restrictions on meat products.

They are working with the family-run business Peter Bouchier in Melbourne, who will make the puddings and sausages to the exact Irish recipes. And after rigorous taste tests the Clonakilty team have ensured they taste the same as their Irish products.

“It is a family-run business and their number one priority is quality and we felt it was a right match for us,” she said.

“The Twomey family have looked after the recipe for a long time, and it’s important to work with people you have a strong relationship with.

“We have made sure what we launch here is the same as at home.”

Ms O Donovan has also had a very positive response from Australian consumers during taste tests.

“Once they taste it they go back for more,” she said.

She said the unique taste came from the secret spice mixes, which are still hand-mixed by Colette Twomey in Cork.

The recipe for Clonakilty Black Pudding has been a secret since the 1880s. The recipe for the white version was developed in 1986.

Clonakilty Black Pudding is made out of beef blood, unlike many other pudding products, which use pigs’ blood.

The White Pudding is made with pork and also includes onion and oats. The pork sausages the company is launching in Australia are also gluten free. The products’ launch date will be announced on their Facebook page.



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