Black Pudding

Black pudding is an ancient and tasty speciality. It is made from pig’s blood, to which salt, diced fat, homemade bread, pine nuts, raisins, cocoa, orange peel and sugar are added. The ingredients are mixed together to avoid any coagulation and it is left to stand for at least twelve hours. After this time, the mixture is stuffed into the natural guts of the pig. Once filled, the black puddings are put into cold, slightly salted water and boiled for about thirty minutes on a moderate flame. They are removed from the water and hung up. To use them, they must first be cut into little pieces and then coated in oil or lard.

Another version of black pudding is migliaccio. This is made with the same mixture but without sugar and slightly toasted. The mixture is put in a terracotta dish and cooked in the oven for about forty minutes.