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  • Writer's pictureDanny Joyce | Editor

Rudd's reveals exciting new look and refreshed range!

The Rudd’s brand has long stood for breaking ground within the artisan food world in Ireland. In 1973, Rudd’s embarked on a culinary adventure and the creativity continues to this day. Rudd’s has recently revealed a new look, giving the brand a more modern refreshed feel, as well as an updated range of products to meet all customer needs.

The Rudd’s mission has always been simple; to bring creativity and versatility to the dinner tables across Ireland, providing an option for everyone in the family.  These values are embedded in the brand and nearly 50 years on have not changed.   

With the new look making it easier to navigate the customer’s needs, whether it be the Favourites Range for your quality traditional breakfast products, a lean and functional option in Eat Well, some plant-based alternatives in Plantiful or just something a little bit unique in the Chef’s Table range.

Simon Rudd (Rudd’s Commercial Manager) said:

When my parents started to produce the Rudd’s range of breakfast products from our own pig farm, they had a simple mission and that was to be adventurous with what they created.  Being the first was not a new thing for the Rudd’s brand, whether it was our original dry cured Rashers, low salt with no added water or our high-quality meat sausages without any preservatives or additives.  This creativity to push the boundaries is reflected in our new refreshed range.

We have created innovative sub-categories to help our customers navigate the range, with Favourites delivering the traditional Irish Breakfast, Chef’s Table giving us a platform to showcase our exciting innovation, Eat Well offering a range of more functional products for a more health and fitness conscious customer, plus of course our Plantiful range giving a plant based alternative option for the changing consumer landscape.

We believe in good food for a good life and with ever changing lifestyles and demands, we believe this new refreshed range is offering these choices, but never compromising on the quality and consistency that Rudd’s is recognised for.”

The Rudd’s Range:

Rudd’s Favourites – A range of traditional award winning breakfast meat products, adapting to the changing consumer requirements, whether it be on pack size or format, but retaining the tried and tested traditional recipes and quality the Rudd’s brand was built on.

Rudd’s Eat Well – A range born from a true understanding of people’s changing consumption habits. People are eating healthier these days and are eating for functional reasons to achieve their individual goals. Rudd’s have designed a range to help people eat the foods they love without the compromise or the guilt.  These are forgivable sins!

Rudd’s Chef’s Table – This range showcases the unique and exciting products from Rudd’s. This range offers consumer something that extra bit special, whether it be a seasonal treat or an all year round favourite.

Rudd’s Plantiful – Sausages and Puddings, but plant based. Rudd’s have turned the tables on the traditional breakfast and have made it meat free and totally vegan. Rudd’s are Ireland’s only brand to offer a full range of plant-based breakfast meats.

The Rudd’s range is available in Tesco, Dunnes Stores, SuperValu, Centra, Eurospar, Spar and many other retail outlets.


Why not try one of the latest recipes from Rudd’s?

Quick-Braised Red Cabbage, Sausages & Apples


• 2 tsp olive oil

• 1 pack of Rudd’s Extra Thick Sausages

• 2 apples, cut into about 12 wedges each

• 2 tbsp red wine vinegar, plus 1 tsp

• 1 large red onion, thinly sliced

• ½ red cabbage, cored, quartered and shredded

• 1 tbsp maple syrup


1. Heat 1 tsp oil in a wide non-stick frying pan or shallow casserole dish, then brown the sausages for 5 minutes, until golden in places.

2. Transfer to a plate.

3. Toss the apples in 1 tsp red wine vinegar, then add to the pan along with the onion and remaining 1 tsp oil; cook on medium-high heat for 5 minutes until the onions start to soften and the apples take on a little colour.

4. Tip in the cabbage and sausages, season, then splash in the maple syrup and 2 tbsp red wine vinegar. The pan will seem full but don’t worry.

5. Cover and cook for 15 minutes, stirring now and again as the cabbage wilts.

6. By the end of cooking, the cabbage should be glossy and tender, and the sausages cooked through. Serve with some mustard and mashed potatoes.

Chorizo White Pudding Spice Bag


• Rudd’s Chorizo Pudding

• Red & yellow pepper

• 1 onion

• Frozen potato wedges or chips

• Seasoning:

• 2tsp smoked paprika

• 1tsp garlic powder

• 1tsp oregano

• 1tsp dill (optional)

• 1/2tsp chilli or cayenne

• Pinch of chilli flakes


1. Preheat oven to 220˚C.

2. Chop up the chorizo pudding into desired size pieces.

3. Place everything onto a roasting pan, drizzle with olive oil and bake for 20-25 min.

4. In the meantime make the seasoning.

5. Pop the pan content into a large paper bag, sprinkle with seasoning, salt and pepper and shake well.

6. Enjoy straight from the bag.

Black Pudding Potato Salad (Serves 2)


• 500g pack baby new potato

• 1 tbsp Dijon mustard

• Finely grated zest and juice unwaxed ½ lemon

• 5 tbsp extra-virgin olive oil

• 3 tbsp spinach

• 2 vine tomatoes cut into wedge

• 200g Rudd’s Veggie Black Pudding, peeled and sliced


1. Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender.

2. Drain the potatoes and tip into an oven dish. Add the tomatoes, spinach and Rudd’s Veggie Black Pudding, cover it with foil and place it into a preheat oven at 180°C for 20 minutes.

3. After that, take out the foil and place it back into the oven until golden.

4. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion.

5. Season to taste.

6. Finish the salad by drizzling over the dressing into the other ingredients and gently mixing it. Leave to stand for 15 mins to allow the potatoes to absorb the flavours.

For more information on the range and recipe inspiration visit

Slán go fóill.


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