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They came to praise black puddings, not to Bury them

It is the four-letter word which is synonymous with black pudding and the place by which all other English puddings are judged – Bury. From the stalls of the legendary Bury Market, one company has taken its most famous produce across the United Kingdom. Here’s the story of how it started local and went national. 

The roots of the Bury Black Pudding Company are as deep as the Lancashire town from which it sprang. It began with local butcher Jack Morris who has been making black pudding since the 1950s and was a gold winner at Mortagne au Perche and a Chevalier du Gôute-Boudin. It was Jack who started ‘The Best Black Pudding in Britain’ competition in 1970.

Debbie Pierce had worked on one of the longest standing stalls on Bury’s world famous market, selling fresh farm produce & black puddings, since she was a teenager. When the stall’s owner, James Wallace retired, Debbie bought the stall knowing that people came to the market from far and wide for its famous black puddings.  In the early days of the dot com revolution, Debbie started a food website sending pudding orders to people’s doors. 

Then, when Jack Morris also retired, his son Richard became business partners with Debbie and a new generation was born, taking production to a whole new level.

The newly-founded Bury Black Pudding Company got involved with supermarket ‘local sourcing schemes’ after realising there was a gap for good quality black pudding on supermarket shelves.  Sales were so successful in local North West stores that all the supermarkets extended the product to national supply. To meet with customer demand for their product, they moved into a brand new factory, built to BRC standard (grade A) in February 2006 and now supply Tesco, Sainsburys, Asda, Waitrose, Co-op, Morrisons, Iceland, Booker, BHS, Selfridges, The Royal Windsor Farm Shop and many wholesale butchers, restaurants, farm shops, hotels and pub chains all over the UK with their black pudding rings and slices.

Debbie Pierce and her Bury Black Puddings

 Debbie says, “Our production has grown from 5 to 38 tonnes per week over the last five years. The Bury Black Pudding Company offer the very best in traditional, quality black pudding. Bury is the home of black pudding therefore our recipe and production methods are very traditional, using a gold medal winning recipe dating back over 100 years.  

 “The profile and popularity of black puddings has gone from strength to strength over the last five or six years with celebrity chefs doing great new things with the product, it can be seen on the menu in most pubs & restaurants all over the country, rightly promoted as good, tasty, wholesome food.

“We specialise in traditional black pudding, the quality and texture is very important to black pudding lovers and we take pride in using only the finest ingredients, including best back fat, fresh onions and natural skins. No artificial colours, flavours or preservatives are used.  Our recipe is one of the healthiest on the market and our fat content is less than 3% in our slices and 7% in our traditional rings. 

“We consider ourselves to be the UK’s leading brand in black pudding and have taken this great little northern delicacy to a national level, promoting its traditional attributes and firmly keeping them all intact.  When it comes to black pudding, Bury is synonymous with being ‘the best’ and our branding tells the customer that they are buying exactly that!”

The Bury Black Pudding Company now employs around 60 people and has won many business awards during its extensive growth over the last 5 years.  It’s great to see this traditional product being appreciated and continuing to go from strength to strength in the UK. Perhaps most importantly, the company hasn’t forgotten its roots and still has a stall on Bury Market. In 2008 it was voted the ‘Most popular stall’ at the market.

Find The Bury Black Pudding Company at http://www.buryblackpuddings.co.uk/ 

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