Eileen and Thomas Ashe run their third-generation family butchers making black and white pudding, traditional pork sausage, pork and black pudding sausage, dry cured rashers, sausage rolls and sausage meat. The original recipe for their pudding has been handed down through three generations of the Ashe family and is still hand-made by Thomas Ashe on the Dingle Peninsula. Caviston’s of Glasthule, County Dublin stock their products. They’re also on the menu at O’Shea’s Merchant, Salmon Leap, Leixlip, the Winding Stair Restaurant, Ormond Quay. You can buy their products online.

All products are made with high quality local and Irish ingredients: Maheree’s onions, Lee Strand milk, Barry’s breadcrumbs, beef blood and suet from Mike Miller’s Meats in Caherciveen and Flahavan’s oats. Every product is hand-made on the premises. Annascaul black pudding is made with fresh blood with no additives or preservatives, their sausages are made from Irish pork belly and the meat content is 78%.