Tommy Moloney Introduces Range of Authentic Irish Foods in America

07/11/06 Tommy Moloney's, America's authentic Irish meats, announced the launch of a range of new cured Irish meats, breakfast puddings and seafood in the United States. Tommy Moloney's is the only company in the U.S. that imports traditional Irish spices and recipes recreating the classic taste of Ireland.

Founded in 1920 in county Limerick, Ireland, Tommy Moloney's uses the same time-honored recipes that the original Tommy Moloney's used decades ago. The secret family recipes have been passed down by fourth generation butchers. Tommy Moloney's is an accredited member of the Associated Craft Butchers of Ireland (ACBI). Headquartered in New York City, Tommy Moloney's new production plant incorporates the latest cutting-edge technology to produce over 15 traditional Irish products. These products are shipped daily to the country's most prominent restaurants, supermarkets, pubs, specialty stores and theme parks nationwide. Tommy Moloney's products can be found in many cities including New York, Boston, San Francisco and the Miami area.

"Consumer demand for traditional, authentic Irish foods is soaring, and Tommy Moloney's is proud to be the first to offer the tradition and taste of Ireland in the United States," said Bill Colbert, President, Tommy Moloney's. "These new brands, and more to come soon, are based on recipes and customs that date back over 85 years. We've continued that traditional and authenticity in the United States delivering a full-line cured meads and breakfast sausages to meet every taste bud."

Traditional Cured Irish Meats

-- Irish Whiskey Sausage - a unique blend of herbs and spices gives this sausage the distinctive taste of Ireland. Flavored with 100% twelve- year oak cased Irish Whiskey, it is available in both mild and hot versions.

-- Premium Irish Sausage - have an 80/20 split of prime meat to fat, while most sausages use either a 50/50 or a 60/40 split. Tommy Moloney's USDA certified sausages are made fresh and ship in one-pound atmosphere controlled packaging, the latest packaging technology for preserving the freshness of meat without influencing taste.

-- Premium Cured Irish Bacon - this thick cut slab bacon which comes in two flavors, traditional and hickory-smoked, is the traditional "Irish  Bacon." With a low-fat content, this bacon is a healthy alternative to traditional American bacon and a great complement to any hot breakfast. Tommy Moloney's also produces sliced bacon called "Back Rashers" which comes in ten-pound packages.

-- Premium Black and White Puddings - the award-winning puddings are fast becoming a staple and tasty part of the American Irish breakfast table. These puddings, a favorite of to-ranked chefs in the U.S. and Ireland, are available in eight ounce rolls or one-pound rings.

Traditional Irish Beef

-- Premium Irish Corned Beef - Tommy Moloney's USDA certified beef comes from the finest prime cuts of Black Angus beef which is then cured for 21 days using traditional Irish curing techniques.  Using the authentic spices and seasonings, imported directly from Ireland, Tommy Moloney's  premium corned beef is made fresh in the United States, using the "Flats" of beef that are cured and cut into four to five pound packages  ready to cook.

-- Cured Pork Loin - available in traditional and Hickory Smoked varieties, these products are a staple of the American Irish diet.

-- Fresh Irish Hams - this masterpiece has been developed and perfected over decades. Tommy Moloney's starts off with the freshest hams available and is then cured with traditional Irish ingredients. They are available in traditional flavor and Hickory-Smoked.

Traditional Irish Seafood

-- Premium Oak-Smoked Irish Salmon - Fresh from the water, the premium salmon is hand-picked and then carefully skilled by Tommy Moloney's skilled artisans. Within a few hours of harvest, each salmon is cured by hand using a choice blend of rich golden demerara sugar and natural sea salt. The salmon is then naturally smoked using aromatic oak chips from selected malt whiskey casks in a time-honored method. The pre-sliced salmon is trimmed by-hand, with the removal of skin, bone and dark meat, leaving only the prime cut of meat.