Description The black pudding prepared by the butcher and charcutier Arnaud Daval follows the recipe for Nancy's boudin with its beautiful creaminess. This blood sausage is prepared exclusively with Xavier Ménigoz’s Haute-Saône pigs. A wonderful charcuterie piece that is enjoyed seasonally from October to April.
Cooking In the pan, sear then over low heat.
Ingredients Pork blood 44%, onions 42%, pork fat 6%, milk, cream, wheat flour, spices and aromatics.
Origin France.
DLC 10 days.
Conservation Vacuum packed. Pack of 2 puddings (i.e. 400g). This product can be stored in the refrigerator and can be frozen.
AllergensLactose, gluten.