Black Pudding

High protein and low carb, black pudding is a super food crammed with iron, zinc, potassium, calcium and magnesium. Lisa and Tim Otterburn breed a very spevial type of pig: the Mangalitza. Hardy, curly-haired hogs, originally bred in Hungary, produce mouth-watering flavoursome meat thanks to slow farming on the Yorkshire Moors.

Serve as part of a full English breakfast, or stuff under the skin of a chicken before roasting.

 

2 x 100g

 

Ingredients

Back fat, WHEAT flour, soya (SOYA), dried blood (PORCINE), pearl BARLEY, shallots, dried egg (EGG), pork gelatine, yeast extract, ground spices, honey, salt.

Allergens In BOLD CAPITAL LETTERS

Contains GLUTEN

 

Cooking Instructions

Cooking times will vary by type of appliance. Black pudding should be cooked thoroughly, before eating.Slice approx. 2cm thick.

TO FRY: Heat 1b tbsp. oil in frying pan, gently fry for 6-8 minutes , turning frequently, until thoroughly cooked.

TO GRILL: Preheat the grill to medium and cook in a grill pan for 6-8 minutes, turning frequently, until thoroughly cooked.

TO OVEN COOK: Preheat the oven to 190oC/Gas mark 5. Place the black pudding on a baking tray and cook for approx. 8-10 minutes until thoroughly cooked. Turn once half way through cooking.

Serve as part of a full English breakfast, or stuff under the skin of a chicken before roasting.

(Do not reheat.)

Shelf life

14 days. Keep refrigerated once opened. Do not exceed the use by date.

Freezability

Once frozen use within 1 month. Defrost thoroughly before cooking.