Black pudding, famed for its blend of blood, pork fat, and onions, is often viewed as the archetypal pudding. Celebrated for its deep flavor and unique texture, it represents just one member of a broad family. Countless other varieties exist, each shaped by its own ingredients and method of preparation. What unites them is their sausage-like manufacture: the mixture is stuffed into casings. This traditional technique shapes the puddings and lends each one its characteristic taste.
A delicious traditional recipe for white pudding with Port White pudding with Port is a celebratory charcuterie that will wow your guests at holiday meals. Here, the traditional recipe is elevated with a splash of Port, adding a subtle sweetness and refined complexity. Although straightforward, the recipe requires a little […]
A delectable porcini white pudding recipe The porcini white pudding is a sophisticated delicacy that pairs tender white meat with the woodsy perfume of porcini mushrooms. This traditional French charcuterie preparation is perfect for the festive season or any special occasion. Its silky texture and nuanced flavor have made it […]
