Heart of White Blood sausage

Boudin Blanc de Rethel was born in the 17th century from the hands of a cook by the name of Chamarande. The latter, a refugee in Rethel, would have exploited the raw material present throughout Rethel: pork. He would have added it to the milk porridge, traditionally made on Christmas Eve, to create "the" white pudding. It was not until the middle of the 20th century that it was invited to all tables, mainly on Christmas Eve. Previously, it was reserved for wealthy people; because, unlike black pudding, it was only made by professionals and had to be purchased. Our Coeur de Boudin Blanc nature is made from the same ingredients as the traditional Ardennes charcuterie specialty but modernized to be presented with a smooth and spreadable texture similar to a crème de boudin blanc. Resulting from a very specific artisanal know-how, this original recipe allows you to appreciate all the characteristic flavors of the heart of white pudding as a starter or as an aperitif simply spread on toast. Just like the original recipe, this spread is made from pork from France. 90g jar - Suitable for 2 to 3 people - Long-term preservation