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{"id":4841387360330,"title":"Boudin Noir (Black Pudding, Morcilla) 470g","handle":"boudin-noir-france","description":"\u003cp align=\"justify\"\u003eBoudin Noir ( Black pudding for the English variety)  is a tasty dish and yet too rare on our plates! I have to admit though (and this is my personal opinion ) that a\u003cspan data-mce-fragment=\"1\"\u003es a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat. I am still not fond of the English variety but the French (boudin noir) and Spanish (Morcilla) version is something quite different a wonderful starter or light lunch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eHere are our tips for cooking black pudding successfully and allowing you to treat your family to it more often.\u003c\/p\u003e\n\u003ch2\u003eHow is boudin noir made?\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eBoudin noir is usually made with pig blood, pork fat, and pork meat. A Butcher never throws away pig blood as it is always collected and used in many delicacies. the blood is mixed with vinegar, stirred regularly, then mixed with other ingredients to give more textures and flavors. This stuffing is then inserted into casings using a funnel. The sausages thus formed are finally cooked in boiling water.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/x2mzND6m_0w\" height=\"315\" width=\"100%\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eHow to Cook Boudin Noir?\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eBlack pudding is generally pre-cooked. That’s why it only needs a fairly short cooking time. There are different methods of cooking it, and the only prerequisite is that you always prick it first with a toothpick or needle to prevent it from exploding or spilling into lint.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan\u003e\u003cem\u003eThe least restrictive method: cook it in the microwave.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003ePut the blood sausage in a suitable dish after having pricked it and cook it for 5 minutes.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan\u003e\u003cem\u003eIn the pan.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eYou will have the opportunity to give it its much appreciated crunchy crust, prick it then brown it for 5 minutes.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eIn water.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003e5 minutes will also suffice if you decide to cook it in water, which has the particularity of making it less fatty and more digestible for some stomachs. Note that after bring the water to a boil lower the heat and simmer the sausage ( DO NOT boil it to avoid the casing from bursting)\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eIn the oven,\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003ethis cooking method takes a little longer,  put the sausage in the oven for about 15 minutes at 200 ° C.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eIn foil, you can cover it with strong or mild mustard according to your tastes, sprinkle it with 2 ml of white wine before closing your aluminum foil and baking for 20 minutes at 180 ° C.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e \u003c\/p\u003e\n\u003ch2\u003eHow can you be sure that the black pudding is cooked?\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eThere are simple methods to check the doneness of your black pudding. check the ends of its casing, when these are retracted, your black pudding will be ready. You can also rely on the color of your meat. It becomes darker and darker during cooking to finally be quite black when your blood sausage is done. These two very simple visual tips are enough to be sure of cooking this old-fashioned and affordable charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWhat to serve with black pudding\u003c\/span\u003e?\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003e- Apples and french fries are a very common combination that goes well with boudin noir. Choose sweet apples to enhance this sweet\/savory mix, or you can even go further by adding a simply a compote that will surprise your children, something familiar that they usually have as a snack will their attention from the blood sausage itself and make it easier for them to eat.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e- Potatoes are also often served with black pudding. It can be prepared as a gratin, with fries.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e- Serve it with a simple cold salad your palate will be delighted by the mixture of texture and temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 470 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eFrance\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-11-25T17:49:49+09:00","created_at":"2020-11-25T10:24:07+09:00","vendor":"Whole Meat","type":"Pork","tags":["black pudding","blood sausage","boudin noir","morcilla"],"price":159000,"price_min":159000,"price_max":159000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32596227227722,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"830","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Boudin Noir (Black Pudding, Morcilla) 470g","public_title":null,"options":["Default Title"],"price":159000,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"B08P56D537","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9843.jpg?v=1611638895","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9788.jpg?v=1611638894","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9879.jpg?v=1611638975","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9882.jpg?v=1611638984","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9887.jpg?v=1611638983","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9893.jpg?v=1611638874","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_3133.jpg?v=1611638893"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9843.jpg?v=1611638895","options":["Title"],"media":[{"alt":"ブラッドソーセージ(ブーダンノワール)| 470g | Boudin Noir (Black Pudding, Morcilla)","id":7560350662730,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9843.jpg?v=1606293986"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9843.jpg?v=1606293986","width":3456},{"alt":"ブラッドソーセージ(ブーダンノワール)| 470g | Boudin Noir (Black Pudding, Morcilla)","id":7560350826570,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9788.jpg?v=1606293986"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9788.jpg?v=1606293986","width":3456},{"alt":"ブラッドソーセージ(ブーダンノワール)| 470g | Boudin Noir (Black Pudding, Morcilla) mint or basil","id":7560350695498,"position":3,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9879.jpg?v=1606293987"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9879.jpg?v=1606293987","width":3456},{"alt":"ブラッドソーセージ(ブーダンノワール)| 470g | Boudin Noir (Black Pudding, Morcilla)","id":7560350728266,"position":4,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9882.jpg?v=1606293986"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9882.jpg?v=1606293986","width":3456},{"alt":"ブラッドソーセージ(ブーダンノワール)| 470g | Boudin Noir (Black Pudding, Morcilla)","id":7560350761034,"position":5,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9887.jpg?v=1606293986"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9887.jpg?v=1606293986","width":3456},{"alt":"ブラッドソーセージ(ブーダンノワール)リンゴ、サイダー、キャラメルソース| 470g | Boudin Noir (Black Pudding, Morcilla) apple cider and caramel sauce","id":7560350793802,"position":6,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9893.jpg?v=1606293987"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/IMG_9893.jpg?v=1606293987","width":3456},{"alt":"冷凍ブラッドソーセージ(ブーダンノワール)| 470g |frozen Boudin Noir (Black Pudding, Morcilla)","id":7564130943050,"position":7,"preview_image":{"aspect_ratio":1.0,"height":3421,"width":3421,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_3133.jpg?v=1606367874"},"aspect_ratio":1.0,"height":3421,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_3133.jpg?v=1606367874","width":3421}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp align=\"justify\"\u003eBoudin Noir ( Black pudding for the English variety)  is a tasty dish and yet too rare on our plates! I have to admit though (and this is my personal opinion ) that a\u003cspan data-mce-fragment=\"1\"\u003es a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat. I am still not fond of the English variety but the French (boudin noir) and Spanish (Morcilla) version is something quite different a wonderful starter or light lunch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eHere are our tips for cooking black pudding successfully and allowing you to treat your family to it more often.\u003c\/p\u003e\n\u003ch2\u003eHow is boudin noir made?\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eBoudin noir is usually made with pig blood, pork fat, and pork meat. A Butcher never throws away pig blood as it is always collected and used in many delicacies. the blood is mixed with vinegar, stirred regularly, then mixed with other ingredients to give more textures and flavors. This stuffing is then inserted into casings using a funnel. The sausages thus formed are finally cooked in boiling water.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/x2mzND6m_0w\" height=\"315\" width=\"100%\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eHow to Cook Boudin Noir?\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eBlack pudding is generally pre-cooked. That’s why it only needs a fairly short cooking time. There are different methods of cooking it, and the only prerequisite is that you always prick it first with a toothpick or needle to prevent it from exploding or spilling into lint.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan\u003e\u003cem\u003eThe least restrictive method: cook it in the microwave.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003ePut the blood sausage in a suitable dish after having pricked it and cook it for 5 minutes.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cspan\u003e\u003cem\u003eIn the pan.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eYou will have the opportunity to give it its much appreciated crunchy crust, prick it then brown it for 5 minutes.\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eIn water.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003e5 minutes will also suffice if you decide to cook it in water, which has the particularity of making it less fatty and more digestible for some stomachs. Note that after bring the water to a boil lower the heat and simmer the sausage ( DO NOT boil it to avoid the casing from bursting)\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eIn the oven,\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003ethis cooking method takes a little longer,  put the sausage in the oven for about 15 minutes at 200 ° C.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eIn foil, you can cover it with strong or mild mustard according to your tastes, sprinkle it with 2 ml of white wine before closing your aluminum foil and baking for 20 minutes at 180 ° C.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e \u003c\/p\u003e\n\u003ch2\u003eHow can you be sure that the black pudding is cooked?\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eThere are simple methods to check the doneness of your black pudding. check the ends of its casing, when these are retracted, your black pudding will be ready. You can also rely on the color of your meat. It becomes darker and darker during cooking to finally be quite black when your blood sausage is done. These two very simple visual tips are enough to be sure of cooking this old-fashioned and affordable charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWhat to serve with black pudding\u003c\/span\u003e?\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003e- Apples and french fries are a very common combination that goes well with boudin noir. Choose sweet apples to enhance this sweet\/savory mix, or you can even go further by adding a simply a compote that will surprise your children, something familiar that they usually have as a snack will their attention from the blood sausage itself and make it easier for them to eat.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e- Potatoes are also often served with black pudding. It can be prepared as a gratin, with fries.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e- Serve it with a simple cold salad your palate will be delighted by the mixture of texture and temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 470 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eFrance\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Boudin Noir (Black Pudding, Morcilla) 470g

Product Description
Maximum quantity available reached.

Boudin Noir ( Black pudding for the English variety)  is a tasty dish and yet too rare on our plates! I have to admit though (and this is my personal opinion ) that as a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat. I am still not fond of the English variety but the French (boudin noir) and Spanish (Morcilla) version is something quite different a wonderful starter or light lunch.

Here are our tips for cooking black pudding successfully and allowing you to treat your family to it more often.

How is boudin noir made?

Boudin noir is usually made with pig blood, pork fat, and pork meat. A Butcher never throws away pig blood as it is always collected and used in many delicacies. the blood is mixed with vinegar, stirred regularly, then mixed with other ingredients to give more textures and flavors. This stuffing is then inserted into casings using a funnel. The sausages thus formed are finally cooked in boiling water.

How to Cook Boudin Noir?

Black pudding is generally pre-cooked. That’s why it only needs a fairly short cooking time. There are different methods of cooking it, and the only prerequisite is that you always prick it first with a toothpick or needle to prevent it from exploding or spilling into lint.

The least restrictive method: cook it in the microwave.

Put the blood sausage in a suitable dish after having pricked it and cook it for 5 minutes.

In the pan.

You will have the opportunity to give it its much appreciated crunchy crust, prick it then brown it for 5 minutes.

In water.

5 minutes will also suffice if you decide to cook it in water, which has the particularity of making it less fatty and more digestible for some stomachs. Note that after bring the water to a boil lower the heat and simmer the sausage ( DO NOT boil it to avoid the casing from bursting)

In the oven,

this cooking method takes a little longer,  put the sausage in the oven for about 15 minutes at 200 ° C.

In foil, you can cover it with strong or mild mustard according to your tastes, sprinkle it with 2 ml of white wine before closing your aluminum foil and baking for 20 minutes at 180 ° C.

 

How can you be sure that the black pudding is cooked?

There are simple methods to check the doneness of your black pudding. check the ends of its casing, when these are retracted, your black pudding will be ready. You can also rely on the color of your meat. It becomes darker and darker during cooking to finally be quite black when your blood sausage is done. These two very simple visual tips are enough to be sure of cooking this old-fashioned and affordable charcuterie.

What to serve with black pudding?

- Apples and french fries are a very common combination that goes well with boudin noir. Choose sweet apples to enhance this sweet/savory mix, or you can even go further by adding a simply a compote that will surprise your children, something familiar that they usually have as a snack will their attention from the blood sausage itself and make it easier for them to eat.

- Potatoes are also often served with black pudding. It can be prepared as a gratin, with fries.

- Serve it with a simple cold salad your palate will be delighted by the mixture of texture and temperature.

Product Details 
Weight  about 470 g
Price per 100 g   yen
Origin France
Delivered as frozen (-18°C)


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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