Hearty, traditional and distinctive in flavour our Saddleback Black Pudding is handmade using fresh pig's blood, diced pork fat, pearl barley, a splash of cream and a drizzle of cider brandy.
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 breakfast as well as being a flavoursome ingredient in all sorts of dishes.
Core to our philosophy at Pipers Farm is making good use of the whole carcass of an animal, and that includes the blood. Our black pudding is made by our friends at the Rusty Pig, just a stone's throw away from our farm.
Each slice weighs approximately 150g.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Ensure the black pudding is fully defrosted.
Place a cast iron pan on a moderate heat.
Add a little oil to the pan and allow to heat.
Place the black pudding in the pan and cook on each side for around two minutes each.
Slice and serve.
Alternatively bake in a preheated oven set to 180C for 10 minutes.