I do understand that Black Pudding is not to everyone's taste; more for the thought of it than for the actual flavour.
I've had great difficulty finding decent Black Pudding here in the South of England. Even versions that claim to have been made in Bury (the home of English Black Pudding) have been extremely disappointing. I still occasionally buy it anyway.
Back in France I have no problem finding really good Boudin. My current favourite is the above; Boudin Landais from Leclerc. It has just the right amount of each ingredient. Delicious.
Being a Southern boy, I had never encountered Black Pudding; it simply didn't exist down here when I was young. My first introduction was on the Shropshire/Wales border, in a 'greasy spoon café'. I had ordered a 'Full English' and found amongst the delights were some strange looking black discs. I had to to ask what they were, which prompted some strange looks; as if I was some bizarre alien.
Anyway, I loved it, and so started my continued search for a better and better product. I need to visit more Black Pudding shops; if I can find any!
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We have several excellent butcher's here. At least one makes a great black pudding.
The only one's available here are commercial, mass produced, and stuffed into plastic casing. Not good.
I think it is all made from dehydrated blood now. I can't remember what it tasted like when pork butchers killed their own pigs and used fresh blood.
I had some very pleasant black pudding on Gran Canaria which was flavoured with cinnamon. I tried to make some at home but it wasn't as good as the Spanish stuff. I've not made any for years, I used to pop mine in a pudding basin then slice it when it was cooked.
The one in my photo is surprisingly good. I believe that Black Pudding was the very first form of Charcuterie, so maybe that's why the French are so good at it. There's always a huge selection at my local store.
Why not travel up to Bury Market to purchase genuine black puddings from Chadwicks. Word of warning though - you will need a translator to decipher your posh accent for the stallholders.
'Cocktail Boudin Noir' with eating apple is lovely.
Sort of cheese and pineapple on sticks of the old days!
I do speak some Yorkshire. I know "Aye up", which I believe means 'Good morning', and I must always to say 'us' instead of 'our'; as in "I'm just off home for us tea". I should get by.
I've seen those mini black sausages around. I think I'd prefer something more substantial.
Ha-ha! But...small geographical point... Bury is in bloody Lancashire!
It's a long time since I've eaten authentic black pudding. There's something similar in Greece but very spicy. Actually, I'm wondering whether it is the same. But they certainly use everything, inside and out. A black pudding look alike shall we say.
Our locally made black pudding is excellent but I don't think they are able to send it across to you.
Sounds interesting. They do make spicy ones in France too
Carrier Pigeon maybe? I'm sure it must be possible to find good ones here, but it's just a matter of searching.
That does look very tasty Cro.
There is a Spanish version of black pudding available in local supermarkets, but I've never tried it. We have a local English butcher in town, who makes the most delicious pies and pork pies, so maybe he makes Black Pudding too. Will have to go and investigate.
If the butcher makes other charcuterie items, then he ought to make Black Pudding. Let me know!
I should go in search of a local butcher who makes such things.
I highly recommend this https://www.charlesmacleod.co.uk/collections/puddings
Me too, I'm sure they exist.
Thank you for that. It looks very good, if a bit expensive. But I suppose the postal costs are a major part. I'll keep the reference, and might well order one.
I'm a southern boy, even knowing that 'The North' exists is quite something.
Not cheap, I’ll give you that, but worth the price if you want some proper stuff.
One thing to do with the cheap stuff: get a chicken thigh and stuff black pudding under the skin, bake on top of sliced potatoes.
Looking online for a butcher near you. I found that lots and lots of countries have their own version of it.
Bramptom's in the heart of Kemp town is one.
I do know of Brampton's, but it's very difficult to get to. A very good butcher!
I did once make a Pork terrine, with a core of BP; even Lady M enjoyed it.
Sounds very good. Will give it a go
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