About

This website is a celebration of a food that is loved the world over yet which has rarely received the recognition that it so richly deserves. For far too long, the adoration of black pudding has been the culinary love that could not speak its name.

From Georgetown, Guyana to Burgos and Bury via Lucca, Lille and Lapland, they make a simple yet sophisticated dish to centuries-old recipes. It is a beautifully rich food with pauper origins, made for peasants yet fit for princes; but it is food that has always suffered for its humble origins.

Restaurants, chefs and food critics were all guilty of looking down their gastronomic noses at black pudding and not seeing what was beneath them. In Britain, they dismissed it as being fit only for a fry-up and so deprived diners of a singularly delicious dish. Black pudding was a guilty pleasure, a behind closed doors experience, stuck between two slices of bread or hidden underneath sausages.

At long last however, things have changed and black pudding rightly sits at the top table. Michelin-starred restaurants have realised what the rest of us have always known and few menus of haute-cuisine are without at least one black pudding dish. It is now regularly paired with foie gras or scallops, quail or pheasant and is served up by the biggest names in world cooking.

So what is black pudding? Well it’s not necessarily what you think. If you live in Madrid or Mortagne-au-Perche then your local delicacy is quite different than that produced in Stornoway or Clonakilty. The real beauty of black pudding’s origins is that it has always been made with ingredients that were plentiful locally. It is the original patriotism food.

The key ingredient is of course the one that is common to all. Whether it is black pudding, boudin, blutwurst, mustamakkara or morcilla, it contains blood. The thought of that may not be to everyone’s taste so if that’s the case then our advice would be simple: don’t think about it. After the blood (most commonly pig’s blood) the pudding might contain just fat and onions in France, pearl barley in Yorkshire, oatmeal in Scotland or rice in Spain. Wherever it is made and whatever it contains, it is crafted with pride and expertise. And it’s delicious.

So who are we? Devotees of black pudding who want to share our passion with the world. We have already travelled to Scotland, England, Ireland, Belgium, Austria, Spain and Germany to sample the fare and to meet the men and women who make it. We’re here to share what we know and what we still hope to learn.

We’ll bring you news and views, recipes and revelations. Some of the biggest names in the black pudding world will tell in their own words why they are so proud of their products. There is also a forum where you can share your views and we are very keen to turn those thoughts into being part of blackpudding.org. If you love black pudding, we’re hopeful you will love this website.