Máirín’s grandmother Mary Ryan killed a pig, like most houses, once or twice a year. “No waste” was Mary’s motto and so she used the pig’s blood to make fresh blood puddings for her large family.
Later in life, Mary passed the pudding recipe on to her daughter Nora and in turn to Nora’s daughter Máirín. Keeping family traditions alive is what it’s all about and Nora and Máirín are very passionate women, particularly when it comes to food. Working together in Inch House Country House & Restaurant, they developed a range of award-winning puddings for the their restaurant and other customers. Today, Máirín makes one of the few fresh pig’s blood puddings available in Ireland, whereas the majority of puddings are made with powdered blood for convenience and a longer shelf life.