Heart of Black Blood sausage

Tradition has it that black pudding was invented by a cook in ancient Greece named Aphtonite, which makes it one of the oldest cold cuts. At the time, unlike the white pudding which was reserved for the wealthiest, the black pudding was a charcuterie present in almost all families. But why ? Quite simply because you didn't have to be a professional to do it. Each family that killed a pig, collect the blood of it to make black pudding. Today, black pudding is a real institution of French culinary know-how and comes in different forms. This is how we reinvented this well-known dish to give it a smooth texture that melts in the mouth. Any lover of black pudding and good charcuterie will enjoy the aperitif by offering the recipe simply spread on toast or on a piece of country bread for a gourmet and rustic tasting! 90g jar - Suitable for 2 to 3 people - Long-term preservation