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Notes on...

Beauty, tragedy and black pudding: the delights of Normandy

The little town where I discovered the wonders of boudin noir

16 May 2015

9:00 AM

16 May 2015

9:00 AM

I am compiling a list of the best black puddings. It began in Spain when I encountered my first morcilla de Burgos, a rich, spiced black sausage bulked up with rice. I was smitten. No black pudding could compete with this, I thought. But then I moved to Cumbria and in the flat hinterland of the Solway plain I found a butcher who made trays of the black stuff, studded with nuggets of fat the size of a child’s thumb.

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