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Six of the best in taste test

Sometimes you stumble across an idea so good that you just wish you had done it yourself. That was certainly the case when we read the latest offering from North/South Food, the brother and sister act who seem to love black pudding almost as much as we do.

In the interests of black pudding perfection, they sat down to a global table of six international puddings to determine which was the best in their offal taste test. So who won? We’ll let Mr South tell the story…

Ever since some bright spark had the idea to stuff intestines with coagulated animal blood, flavourings and other assorted filler ingredients, humans have been making the most of their livestock’s leftover bits, enjoying the results greatly. As a result almost every culture has some kind of black pudding tradition. Miss South and I have been enjoying black pudding in various forms for some time, and as our appreciation and  fascination with blood sausage has grown, we’ve idly contemplated a sanguine side-by-side comparison of various favourites. So we finally did it, pitting six of the best we could track down next to each other.

Over the last few years, I’ve eaten black pudding and peas at Bury Market, enjoyed morcilla with Miss South in Barcelona, added black pudding to a massive range of meals, and even introduced the vegetarian version to friends. Likewise Miss South has embraced the joys of a black pud and I regularly courier them to London alongside other local delicacies. She’s even fueled my interest further, buying me the delightful and diminutive “Stornoway Black Pudding Bible” by Seumas MacInnes for Christmas.

So we conspired to gather together a goodly selection of black puddings to taste, test and tantalise us on our quest for ever-greater knowledge. Which black puddings made it through to the rider’s enclosure for this gory feast? Three from each of us, sourced in our respective locales, with the north providing entries from Britain and the south supplying Iberian candidates.

From me, first up was the local entry from R.S. Ireland, based in Rossendale just over the hill from me, rather than near-neighbour Bury (but a very similar style). This is my regular black pudding choice which I buy in Todmorden market, and a veritable Lancashire classic. A short link, rather than a mammoth sausage, this is an archetypical northern English pud.

Secondly, some Marag which I picked up at the Border  Country Foods stall at the Sunday market at Hebden Bridge. I didn’t know anything about this dark slice so this was an intriguing second northern English entry.

Moving farther north for number three, the oft lauded Stornoway Black Pudding from Charles Macleod (or Charlie Barleys, as everybody seems to affectionately call them). For the last couple of years we’d both heard tales of this Caledonian candidate: a mate who lived in the Western Isles for a while swears blind this is is the zenith of blood sausage. So when a colleague kindly offered to secure me some from Crombies in Edinburgh I jumped at the chance.

Meanwhile Miss South had taken full advantage of the Latin flavours available in the heady climes of Brixton and Stockwell; sourcing a trio of exotic morcilla, morcela and ‘Mourish’ chouriço. We already knew and loved Spanish morcilla, with its distinctive spicing and rice filling it’s already made a couple of appearances on our blog.

What we’d not tried before were the Portuguese versions: morcela was much darker and smaller, with loads of smoked paprika and a very rich, intense aroma. These samples were more like handmade cooking chorizo than a morcilla, although they were bloody enough in the packet to convince us of their haemic heritage.

Miss South had also provided a wildcard candidate: an intriguingly-named Mourish Chourizo. We don’t know very much about this, although I suspect there’s not a huge tradition of eating pig’s blood in the Maghreb so Moorish is possibly a bit of a misnomer, unless it refers to the spices and herbs used.

We took this testing seriously; planning both to leave enough room for the six candidates on the day of the bloody banquet, but also the supporting cast on the plate. Miss South knocked up a superlative batch of potato bread while I poached a couple of duck eggs, and we sautéd some chestnut mushrooms and griddled some fresh English asparagus. I’ve said it before and I’ll say it again: asparagus, duck egg and black pud are a holy trinity.

When we did eventually sat down to tackle a behemoth plateful of blood sausage a satisfied silence descended, broken only by occasional monosyllabic comments. All the candidates had their merits and were quite distinct. The local link was familiar, friendly and jewelled with white fat, but struggled to compete with the more distinctive flavours of the others. Marag had a good texture, almost like fruit cake, and plenty of bite from black pepper, as they’d warned. The Stornoway was the smoothest of the lot, more pâté-like. The flavour, too, is rich without being overwhelmed by herbs, and the oats gave it a smoothness against the bite of the English barley.

Meanwhile the Iberian trio were all jostling for attention too. The morcilla was pretty good: we both love the bite of the rice and the spices, and we’d enjoyed it a couple of evenings before with fabulous pork chops. This wasn’t the best morcilla I’ve ever had, but it represented Spain well. Across the border the morcela had the most dominant presence: rich, smoked paprika galore, and a sourness from the fermentation. It was also rather oily and didn’t fare well under the grill, almost turning inside out in the heat. Don’t get me wrong, this would be a great as an ingredient in a dish, but it was the loudest and most brash flavour on the plate. Meanwhile the chourizo was firm and fine.

Could we decide a winner? Actually, this wasn’t terribly difficult as one front-runner emerged rather rapidly. The smooth, refined texture and flavour of Charlie Barley’s Stornoway took pole position, due to Miss South’s enthusiasm. Our interest had been piqued by the reputation and writings about this Hebridean food hero, but in the end it was a champion due to its superlative texture and taste. Move over haggis, your time as the “great chieftain o’ the puddin-race” may well be over. Even if the idea of black pudding is inherently off-putting to you, you should try a bit of Charlie Barleys. You may well be converted by this sublimely smooth operator.

However the trouble with trying to get a definitive grasp of any subject or field is that as soon as you do it you realise there are plenty of potential challengers you’ve not examined. Now this epic tasting session feels less like the ultimate black pudding cook-off, and more like round one of an ongoing series of exploratory heats. This time Charlie Barleys tops the North/South Food charts, but there are many more wonderful options to try from around the world. With our background of course we just have to sample some decent Irish black pudding;
perhaps a Clonakilty or some of McCarthy’s artisan Boar’s Head; an ‘official’ Bury black pudding; perhaps a special from Dudley; some boudin noir from France; bloodwurst from Germany; Korean soondae. The list goes on and on…

 

Thanks to North/South for kindly allowing us to share the results of their taste test. If that doesn’t make you yearn for some black pudding then we don’t know what will. We’ve trimmed North/South’s article slightly and you can see their full fabulous report on their blog www.northsouthfood.com or follow them on Twitter @northsouthfood.