A conversation celebrating traditional butchery, blood, offal and one of Ireland’s most iconic food traditions.

Blood, Guts & Black Pudding brings together two voices with a passion for traditional butchery and Irish food heritage. The conversation will explore the importance of whole-animal butchery, the history of offal and the enduring place of black pudding in Irish food culture.

Expect stories, traditions and plenty of insight into the craft behind the food we eat.

Panellists:

Jack McCarthy – McCarthy’s of Kanturk

Donagh O’Reilly

Chair: Kate Ryan

A celebration of traditional skills, Irish food heritage and the ingredients that have been part of our culinary story for generations.

Part of the fEast Cork Food Culture Talks programme.

Description supplied by the event organiser.