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Black pudding slices
£6.80 per kg
Rich, savoury and lightly spiced, with a crumbly texture. Traditional black puddings are best boiled. Once cooked remove the pudding from the water, peel off the skin, slice it up, and serve traditionally with piccalilli, English mustard, or condiments
Fry in a hot pan 2–3 min a side until crusted. Thin slices fall apart. Do not turn it more than once.
1-2 slices per person
Reconstituted Pigs Blood, Cooked Pearl BARLEY, Pork Fat, Rusk WHEAT-Flour WHEAT-Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin) Salt], Oatmeal, Onions, Salt, Herbs (including CELERY) & Spices.