The Butcher's Fancy
Owner Oliver Charles opened the Irish butcher and specialty shop in 2000.
Black pudding, or blood sausage, and white pudding, a popular breakfast food that's made of seasoned pork meat and fat, oats, and breadcrumbs.
The Butcher's Fancy's breakfast sausages are made from pork meat and fat and imported seasoning. "We tried to replicate the seasoning here in the U.S., but it just wasn't the same," Charles explained.
A popular Irish lunch or snack, Scotch eggs are hard boiled and wrapped in sausage meat.
A selection of imported cheeses.
Any good Irish cook needs a steady supply of potatoes and rutabagas.
And Waffles, which come in a variety of flavors such as bacon.
A variety of sliced breads popular in Ireland.
Or if you want to make your own bread, Odlum's soda bread mix, "cream" flour (all-purpose flour with added baking powder), and Howards wholemeal flour.
And more quintessence: several popular varieties of English and Irish teas.
Flavahan's, Ireland's most popular brand of breakfast cereal, makes "oatlets," or rolled oats.
Canned marrowfat peas, often used to make "mushy peas," or thick stewed peas. Not actually made with marrow or fat, they're simply a variety of large peas that are allowed to dry out naturally in the field before they're harvested.
Same goes for these frozen yellow turnips.
Little known in the U.S., potato farls are a delectable snack made by frying squares or sections of potato bread dough until crispy.
Mi Wadi black currant juice and Robinson's Barley Water, a traditional soft drink made by boiling pearled barley, straining the liquid, and pouring it over a mash of citrus and sugar.