The accent in my area of France is quite pronounced. Take the word for Black Pudding for example; in French it is Boudin but where I live it is pronounced Boudang. It takes some getting used-to.
I have a love/hate relationship with Black Pudding. Most of that sold in the main stores here in the UK is tasteless, with the texture of cardboard.
Considering that Lancashire is renowned for it's Black Pudding, one would have thought that it would be easy to find a good quality product. But no!
The one above, that I buy in France, is called Boudin Landais (Black Pudding from the Landes area), and comes from my Leclerc supermarket. It is delicious, and I can't understand why I can't buy something as tasty here.
Kimbo knows all about my love of the product, and on a recent trip to a nearby Farm Shop (in Firle nr Lewes), he bought me the home made BP below. I think he was fed-up with all the nasty stuff I keep offering him on Friday mornings.
Well, yesterday I tried it (below), and it was probably the best I've had in Blighty. The egg was a Duck Egg.
I am perfectly aware that Black Pudding is not to everyone's taste, but it is one the oldest forms of charcuteie, and is actually very good for you.
I'm surprised there's not an equivalent in Greece. They use everything from snout to tail. Or maybe there is and it just hasn't appeared on our table.
ReplyDeleteIt's a long time since I've eaten black pudding. Or a decent sausage. Or pie.
You're so lucky to have Kimbo who always remembers his Papa
And knows you so well
DeleteKimbo was heaven-sent. I adore all three of my children, but Kimbo lives nearby and is always ready to help.
DeleteI am very happy to have a drive over to Bury and buy some and post it to you if you like.
ReplyDeleteIt will be the best you have ever tasted. I promise!
Or you can order from The Bury Black Pudding Company. They even do a low fat one!
Let me know!
I've tried all sorts of genuine Bury BP's. They are OK, but they don't compare to the French ones. I find this sad, as one associates it more with the UK than with France. Thank you for your kind offer!
DeleteYou may be surprised to learn that the best black pudding in the world is made here in Yorkshire. Perhaps named after my mother, it is called Doreen's Pudding. Here's a link:-
ReplyDeletehttps://www.doreensblackpudding.com/
Yes, that looks nice. Sadly I note that Brighton isn't on their list of places where it's available. I hope your Mum was on commission!
DeleteOur local black pudding is very good, but I don't think they deliver to England.
ReplyDeleteNe'er mind. I shall just have to suffer!
DeleteFrom LeClerc in Chatellerault, I can get three pots of black-pudding for spreading on my toast... three flavours too...
ReplyDeleteChestnut chunks, spicy Piment d'Espelette and bog standard Nature... and they are lovely! Winter food, too.
And one of the local meat and charcuterie market stalls sells their own Pudding Black [Boudin Noire] and it is good.... sliceable and firm with large cubes of fat.
Sadly it freezes well, but becomes unsliceable when thawed.... so I buys, slices, vac-packs and freezes thems... which works loverlie!
But some black pud, at breakfast, in winter.... is a must!
Our Leclerc 'deli' counter has several types. The best are Boudin Viande, and Boudin Landais; the latter being the best. I've never seen it in pots, but the one with Piment d'Espelette sound to my taste.
DeleteMy husband is a black pudding lover and some served in so called full English breakfasts leave a lot to be desired.
ReplyDeleteI couldn't agree more. It makes you wonder what they put into it; like some UK sausages too!
DeleteAccents in Paris are quite important. Come in with the less-than-ideal accent and expect a bit of disapproval.
ReplyDeleteBlood sausage is also loved by some (not me).
I've not had black pudding.