St. Patrick’s Day is all about tradition – and there’s nothing more traditional than a Putóg.
The ‘Putóg’ is the traditional Irish black pudding once made in farmhouses in the West of Ireland. The filling was a combination of oatmeal, onions, suet, blood, salt and pepper and other easily sourced ingredients. Originally, it was made in the casing of a sheep’s stomach.
Award winning butchers, Kelly’s of Newport, are keeping tradition alive by producing the Putóg in its original form. The word Putóg actually translates from Irish as gut, or belly.
In recent years there’s been a trend for Irish embassies worldwide to bring in Kelly’s puddings and sausages to impress their St. Patrick’s Day guests. This year is no exception – 1,200 Kelly’s sausages are winging their way to the Irish Embassy in Helsinki, Finland and the Druid Chef, Rory Morahan, is heading off to Cyprus with Kelly’s puddings in his bag ready to cook for the celebrity guests.
Kelly’s Butchers, Newport, Co. Mayo, is a traditional artisan butcher’s that still run its own abattoir, buys local stock and manufactures all its own products onsite.