Black Pudding v Boudin Noir
Charles Campion reports from Normandy in France as he helps judge the world 'black pudding championships', with entries from Japanese, Austrian, German and Irish butchers.
Charles Campion reports from Normandy in France as he helps judge the world black pudding championships, which features entries from Japanese, Austrian and Irish butchers.
Each year the "knights of the black pudding", a long established organisation of food lovers, hold the annual Foire au Boudin. Nearly six hundred butchers from around the world enter the competition to help celebrate the ancient dish.
As Charles discovers most of the world's great food cultures have some form of blood sausage and they vary in size, shape, texture and flavour.
Although we've been making this dish since the arrival of the Romans, many parts of Britain have fallen out of love with the black pudding. The simple recipe of blood, barley, fat, onions and spices is affordable, delicious and a complete meal, and there are signs of a chef led revival.
The competition, and the work on display of some extremely creative butchers provides many delicious reasons why this humble food really is worthy of a revival. Young chef and rising star James Winter based in Gloucestshire, also provides some tips on how to cook black pudding.
Producer: Dan Saladino.