Black pudding is one of the oldest charcuterie
Black pudding is one of the oldest known deli meats and has given rise to many regional specialties.
Today it still inspires as much and is available in several recipes: With onions, with apples, West Indian or with more surprising flavors.
In the past, it was made on the day the pig was killed. A day of celebration when it was customary to prepare a meal based on sausage around which family, friends and neighbors gathered.
A gourmet and friendly product whose manufacturing secrets have been passed down from generation to generation.
It is a surprising and rich charcuterie, which deserves our attention and that we come back to its origins.
We thus go back to Antiquity, to a Greek cook named Aphtonite more precisely, but it was in the Middle Ages that blood sausage became the favorite charcuterie of men.
It is therefore a preparation dating back several millennia!
Today, the British like to eat it daily for breakfast, and here it is served all year round, for all occasions.
The biggest consumers of black pudding are first the Italians, then the French, West Indians and English.
Good to know:
Contrary to popular belief, the pudding must be pricked with a needle, before cooking, and not a fork. So there is no risk of it bursting during cooking.
