Kelly’s Putóg for St. Patrick’s Day
|Kelly’s Butchers won a gold medal for this ‘pint of pudding’ made out of Kelly’s Pudding and garnished with shamrocks.|
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 made in every farmhouse 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 time-honoured 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’. Kelly’s Putógs are flying off the shelves coming up to the big day itself, ready to grace breakfast (and dinner tables countrywide).
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 – 1200 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 a stack of Kelly’s puddings under his oxter ready to cook up a storm for the celebrity guests.
Kelly’s Butchers, Newport, Co. Mayo are a traditional artisan butchers with a thriving retail shop. They still run their own abattoir, buy local stock and manufacture all their own products onsite. They do not outsource manufacturing. Products are available through specialist shops and supermarkets countrywide as well as through the website. Kelly’s are proud supporters of Newport 300, the town’s tricentenary celebrations.