Come to Spain. Chorizo is the most known "cold meat", but morcilla (Blood sausage) is second to none in preferences. Just blood, spices and white rice or blood, spices, onion and pine nuts.
Try it, because almost every region has it's own type.
In a country where in old times (late middle age and renaissance... And a bit after) Christianity had to be publicly shown, eating blood sausage or pork products was a definitive proof you were not an undercover jew or a Muslim, in a place and in a time where not using lard for cooking and use only olive oil was considered suspicious
This is maybe because yearly pig slaughter was an event highly expected and celebrated with family and friends (apart from getting your meat provision for the year, that put you -a bit- out of malnutrition). Now it is not allowed by health and safety reasons.
Pig slaughter traditionally is around Saint Martin's day. From here comes a saying in Spanish that says "A todo cerdo le llega su San Martín" (Every pig has it's Saint Martin or Saint Martin arrives to every pig). That means something like "every bad person will get it's karma in the end".
Maria, you won’t find me eating it…. Not because of the pig’s blood or fat… both sound great! But because of the oatmeal: we know that is deleterious to health.
I love that you find oatmeal more disturbing than blood! It’s a pity it has to be used. But the overall carb content of most black puddings is quite low so I assume that there isn’t too much oatmeal.
What's wrong with oatmeal (genuine question)? Also, how possible is it to get blood to make your own? I do like a black pudding but it strikes me as one of those foods that can in principle be amazing but is also prone to massive loss in quality when made en masse for convenience.
I first heard about blood sausage from my Swedish husband. He remembers eating it for Christmas. Or at least having it available to eat at Christmas. I always thought it sounded interesting enough to try and not nearly as disgusting as other things that are commonly eaten.... head cheese comes to mind. I just mentioned your article to him and he said NO! I'm on board, however. Not sure if I can find it here in the USA but I will try. Thanks for the interesting story of how it's made.
Come to Spain. Chorizo is the most known "cold meat", but morcilla (Blood sausage) is second to none in preferences. Just blood, spices and white rice or blood, spices, onion and pine nuts.
Having seen what my vegetarian in-laws eat ie pretend meat - why would you eat that 🤮
I have never eaten black pudding but will give it a go , thank you for a very informative article 👏
A convert, I hope! Try Laverstoke Park organic black pudding, available on-line
Come to Spain. Chorizo is the most known "cold meat", but morcilla (Blood sausage) is second to none in preferences. Just blood, spices and white rice or blood, spices, onion and pine nuts.
Indispensable in Spanish gastronomy.
I will definitely try that next time I am in Spain. Wish I'd known - I was there in September.
Try it, because almost every region has it's own type.
In a country where in old times (late middle age and renaissance... And a bit after) Christianity had to be publicly shown, eating blood sausage or pork products was a definitive proof you were not an undercover jew or a Muslim, in a place and in a time where not using lard for cooking and use only olive oil was considered suspicious
This is maybe because yearly pig slaughter was an event highly expected and celebrated with family and friends (apart from getting your meat provision for the year, that put you -a bit- out of malnutrition). Now it is not allowed by health and safety reasons.
Pig slaughter traditionally is around Saint Martin's day. From here comes a saying in Spanish that says "A todo cerdo le llega su San Martín" (Every pig has it's Saint Martin or Saint Martin arrives to every pig). That means something like "every bad person will get it's karma in the end".
Sorry for the length...
Great history - thanks. So interesting.
Maria, you won’t find me eating it…. Not because of the pig’s blood or fat… both sound great! But because of the oatmeal: we know that is deleterious to health.
I love that you find oatmeal more disturbing than blood! It’s a pity it has to be used. But the overall carb content of most black puddings is quite low so I assume that there isn’t too much oatmeal.
What's wrong with oatmeal (genuine question)? Also, how possible is it to get blood to make your own? I do like a black pudding but it strikes me as one of those foods that can in principle be amazing but is also prone to massive loss in quality when made en masse for convenience.
Try Spanish ones. They are made with rice or they are made with onion and pine nuts. No oats.
I love it and its cousin boudin.
Blessed to have a farmer friend who shares the blood.
I have. Mostly others do though.
Do you make your own black pudding?
I first heard about blood sausage from my Swedish husband. He remembers eating it for Christmas. Or at least having it available to eat at Christmas. I always thought it sounded interesting enough to try and not nearly as disgusting as other things that are commonly eaten.... head cheese comes to mind. I just mentioned your article to him and he said NO! I'm on board, however. Not sure if I can find it here in the USA but I will try. Thanks for the interesting story of how it's made.
I had to look up head cheese - it’s what we call brawn here. Don’t think I’ve ever had it, but that may change now.
Come to Spain. Chorizo is the most known "cold meat", but morcilla (Blood sausage) is second to none in preferences. Just blood, spices and white rice or blood, spices, onion and pine nuts.
Indispensable in Spanish gastronomy.