TALK ABOUT BLACK PUDDING AHOY
If you are squeamish about the red stuff (and I don't mean Merlot) look away now!
Right... still with us? Off we go. I promise I'll be gentle.
I love black pudding but have held off, for a long time, from making black pudding pork pies. This was mainly because I found out a while ago that, extraordinarily, almost all UK black pudding is made from imported dried blood (including by the companies you're probably thinking of) and it seemed a bit strange to go to lengths about making our pies with local, free range, traceable pork whilst compromising on the origins of black pudding.
But then we were approached, in the nicest sense, by Matt and Grant from The Fruit Pig Company,based just up the coast, who are lovely and we've known for ages. You might know them also, they're increasingly famous and have recently popped up on Jamie Oliver's Channel 4 series an