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Tim Howarth with some of the awards he and his late father, Jerry, won for their black puddings.
It’s off the blacklist, as sales of black pudding made with pigs’ blood soar
IT has been shunned by many food lovers for years but now the humble black pudding is enjoying a renaissance.
With its key ingredient of pig’s blood, this distinctive type of sausage has often aroused suspicion.
But now Derbyshire butchers are reporting booming sales, thanks to restaurants putting it back on their menus.
Jerry Howarth Butchers, in Belper, has won awards for its product.
Owner Tim Howarth said: “Our black pudding has always sold well because of the awards we’ve won.
“But now we’re selling to restaurants that has boosted the amount we are producing and selling.”
Mr Howarth said that black pudding used to sell because of how cheap it was but it has risen in price like all food products.
He said: “The cost of the ingredients and of production has increased dramatically over the last few years.
“We make our own from scratch – which makes it award-winning – and add our own secret seasonings and I think that keeps sales up all the time despite it being more expensive than it once was.
“We are giving people something that they don’t get every day and that’s why it’s popular with restaurants too.”
The delicacy is not restricted to a breakfast fry-up or mixed grill.
One of Tim Howarth’s customers is the Denby Lodge pub, in Church Street, Denby Village, and it has black pudding on its starter menu.
Lon Simpson, the manager of the Denby Lodge, was ahead of the current trend.
He put it on the menu four years ago when he first moved to the area.
He said: “We were new here and we did some research in the area and it seemed to be a popular dish and seemed to fit in with Denby.
“It’s on our starter menu with a home-made pepper sauce and is a really popular dish.
“It’s important to source local products and it adds to the appeal of the product.”
Other butchers have also experienced increased sales.
Rob Stafford, of Eaton and Stafford Butchers, in Western Road, Mickleover, said they sold around 30lb a week.
He said: “We are finding that black pudding is selling well when it is combined with other things too.
“When have it stuffed in pork loin and that sells really well. It adds a richness to the dish and makes it a bit different.
“We have also created a black pudding sausage, so it’s the traditional black pudding but combined with sausage meat.
“That opens black pudding up to a wider audience.”
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