First made in 1880’s Ireland with a secret recipe that remains the same to this day. Clonakilty Blackpudding is made using a traditional method combining beef, oats, onions, blood and a secret blend of spices which are mixed in Ireland and sent to Melbourne butcher, Peter Bouchier. Both the crumbly texture and the unique taste of Clonakilty Blackpudding have made this delicacy Ireland’s favourite. While traditionally served as part of a breakfast, Clonakilty Blackpudding can be a special addition to any starter, salad or main course.