Sneem black pudding is a traditional, firm, deep red-brown blood pudding made only in the village of Sneem, located in the Iveragh Peninsula in South Kerry, in southwest Ireland. Made with beef suet, onions, oat flakes, spices, and fresh blood collected from local pigs, lambs, and cows, Sneem black pudding is baked in trays instead of being boiled, as black puddings usually are.
The area has a long tradition of home-based black pudding production. They were traditionally made by women, and almost every household had at least one or two animals for their own purposes. Nowadays, the situation has changed, and there are only two producers in the village who still use fresh blood to make the pudding.
MAIN INGREDIENTS
Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is traditionally boiled and served with vinegar, while in other parts of the country, it is often a part of the traditional full English breakfast.
White pudding is a traditional dish consisting of oatmeal, bread, pork meat, fat, and suet. In Ireland, the ingredients are stuffed into a sausage casing, but in Scotland it is not always the case, and the pudding is additionally flavored with onions and spices.
The sausage is often sliced and fried or grilled, and it is usually used as an important part of the traditional full Irish breakfast.
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