Hearty, traditional and distinctive in flavour, Pipers Farm black pudding is handmade using fresh pigs' blood, diced pork fat, pearl barley, a splash of cream and a drizzle of cider brandy. You may be surprised to learn that most black pudding is made using dried, powdered blood, but we like to do things the proper old-fashioned way - and the difference is unmistakable. Protein rich and high in zinc and iron, black pudding is the king of the British breakfast as well as being a flavoursome ingredient in all sorts of dishes.
At Pipers Farm, all of our breeding sows are Wessex Saddlebacks - a west country native. Crossed with Welsh boars, the Saddlebacks produce robust offspring with a good balance of meat with fat. Sociable and intelligent, our pigs live outdoors for as much of the year as possible, running in family groups and indulging in their natural behaviours - rootling in the earth with their snouts and wallowing in mud. Outdoor living means our pigs develop thick skins, perfect for making crackling. It also means they have access to pasture and roots.
Core to our philosophy at Pipers Farm is making good use of the whole carcass of an animal, and that includes the blood. Our pigs travel a short distance to a local abattoir to be slaughtered, minimising stress and allowing us to collect fresh blood which is made into black pudding just a stone's throw away.
How to cook black pudding
Shallow fried for a couple of minutes in a splash of oil until crispy on the outside and soft on the inside, black pudding is the perfect match for an oozy poached egg. But it's also a sensational ‘cheffy’ ingredient, bringing boldness to the delicate flavours of scallops or chicken, melting into stews or adding seasoning to soups or creamy mashed potato.
Have a crack at our spectacular Black Pudding Stuffed Chicken to make yummy black pudding, chicken and bacon parcels.