Historians believe the first Bury [England’s ‘home’ of] Black Pudding was made and sold at Casewell’s Pudding Shop on Union Street, Bury in 1810. We are going to share with you more about it’s history and origins, it’s variations from around the world and it’s health related benefits. In book twenty of his great canon, Homer wrote “As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it … These Knights promise to uphold the traditions of making black pudding and promise to eat black pudding everyday. There are many competitions held all over Europe to find the ‘Best Black Pudding’, where Black Puddings submitted are tasted and ranked by Judges. Black pudding is not a pudding, but a sausage made from pigs' blood, onions, herbs, spices, and bound with oatmeal or barley. Adding a new recipe or reviewing the latest cooking techniques is more relevant then writing about the history of a type of food, but Black Pudding (or Blood Sausage) has been on the table for centuries in numerous countries around the world. Early version of the ‘Blood Sausage can be traced to cave paintings at Narbone, Bordeaux and Rheims where blood sausages are clearly identifiable. After his death, Newton’s niece, Catherine Conduitt, defended his reputation, stating that this was a matter of ethics rather than taste. “Marag Dubh” – the Scots Gaelic name for a Black Pudding was first made by. Returning to what we said at the start of the page, it is a personal preference or choice and ultimately if Black Pudding is part of your menu choice of the day then so be it! Puddings, however, came to be associated with the idea of stuffing of any kind. Black Pudding [or Blood Sausage] has been around for hundreds of years, so not only is it rich in flavour it is rich in history. For an average person in reasonable health, any food, including Black Pudding, could be accommodated in their diet if they really want it. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Necessary cookies are absolutely essential for the website to function properly. Black pudding is a blend of onions, pork fat, oatmeal, flavourings - and blood (usually from a pig). Some believe this dish travelled with the Romans as they conquered different lands and people, other believe that it traveled within the general population. By way of an introduction we’ll start with a few of the reasonably well known facts. ‘The first known written mention of black pudding was as early as 800 BC when it appeared in Homer’s classic The Odyssey. We can sympathise with both sides of the debate. Just to be clear from the outset, we are not nutritionists or health experts and we are not trying to influence or suggest to you in any way that you should eat Black Pudding as part of a healthy controlled diet. In book twenty of his great canon, Homer wrote “As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted…”.’. Black Pudding has changed with the times, an adaptable, made many different ways by different companies. The average black pudding measured 15 ft (4.6 m) across and 2 ft (0.6 m) thick and they weighed around 18,000 lb (8.2 mt). Eating Black Pudding, from a health perspective, is like choosing to eat anything else. Learn more. Our diets vary in terms of the quantity of food we eat on a daily basis, the variety and quality of foods we consume and the methods in which we prepare our food. So in Britain they added oatmeal or pearl barley to bulk up the dish,  in Spain they would use rice. The very first time that the black pudding appeared in literature was in 800 BC, when black pudding was mentioned in Homer's classic saga 'The Odyssey'. The Real Lancashire Black Pudding Company rememebers the History of this great dish and sticks to a very traditional recipe from 1879,  Winning over 200 awards all over Europe and holding the title of Undisputed British Champion and Best Black Pudding in Britain. However, others love a few tasty slices of it on their breakfast. For our first article, we will start with some of the nutritional basics (as much a lesson for us as for you) and if you want to know more you will be able to follow the links to those better qualified than us to explain in further detail. Privacy & Cookies Policy | © 2020 Black Pudding .Club | General Terms of Use. Our exercise regimes and therefore our energy requirements are also different. In medieval times it was not unusual for even relatively poor families to own a pig, which was often slaughtered in the autumn. You also have the option to opt-out of these cookies. ‘The first known written mention of black pudding was as early as 800 BC when it appeared in Homer’s classic The Odyssey. Homer famously described the way people felt in that time about black puddings, when he famously wrote; As it has travelled around  the world, the ingredients of the Black Pudding has changed as the availbilty of different ingredients did. Black Pudding has been around since humans have farmed and kept livestock. The Stornoway black pudding, made i… We will come back to some of these in later articles in a little more detail. As with any food, making it part of your dietary regime is a matter of personal preference or choice and is often influenced by your lifestyle. Some even think that the Spanish word for black pudding (morcilla) and the French town which hosts the international black pudding festival (Mortagne) are among those that derive their names from the Moors.’. Enjoy it!! These cookies will be stored in your browser only with your consent. This category only includes cookies that ensures basic functionalities and security features of the website. This dish was favoured by those with very little money as it could be made in a variety of ways and had a very high nutritional value. We are going to share some of the facts published by ‘qualified’ sources to offer a basic guide and insight to the health factors associated with Black Pudding. Important Notice: Please read our Affiliate Disclaimer. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. The pig’s blood was blended with minced onions and diced fat, spiced with ginger, cloves and a little pepper, and stuffed into lengths of intestine. There are potential upsides and there are potential downsides…all things in moderation! There are so many interesting historical, religious and cultural references relating to this occasionally contentious food source that we thought we’d share some of them with you. While most of these monsters were an inky black, some could be brown, grey, and even white.In underground locations, these creatures appeared as dark blobs. Some of you may be aware Black Pudding was hailed a ‘Superfood’ at the start of this year by an online retailer and this prompted a mainstream media frenzy discussing it’s nutritional benefits. The. It was also found in Yorkshire, where black puddings were flavoured with lemon thyme and savory: Barnsley black puddings were particularly well-known. Brotherhood of the Knights of the Black Pudding, World Black Pudding Throwing Championships, Food and Drink in Britain: From the Stone Age to the 19th Century, | Protected food name scheme: UK registered products. Our apologies if you have seen most of these before but they are an interesting starter for ten! black pudding definition: 1. a type of sausage, usually very dark in colour, that is made from pig's blood, fat, and grain 2…. ‘Another popular theory holds that it was the Moors of North Africa who followed the Romans into many parts of Europe and introduced them to the delights of the blood dish, the ingredients of which were so readily available to them. So we are going to track back through the ages to find out more about the history and origins of ‘Black Pudding’ with some facts (& tales). Those suspicious of its blood content, studs of fat and strong flavour wont touch it with a bargepole. The oldest detailed recipe for Black Pudding is attributed to Apicius (a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD), which uses lengths of intestine, rather than a stomach, as the container. To see more about Black Pudding History visit http://www.blackpudding.org/history/, The Real Lancashire Black Pudding Company. So we will do our best to give you the facts based on the latter two factors and what the experts say! We also use third-party cookies that help us analyze and understand how you use this website. “We’ve got these goat paunches on the fire, Stuffed with fat and blood, ready for Supper.”, “Take the Blood of him, & the grease of him self, & Oatmeal, & Salt, & Pepper, & Ginger, & mix these together well, & then put this in the Gut of the porpoise, & then let it boil easily, & not hard, a good while; & then take him up, & broil him a little, & then serve forth.”[III].