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Traditional Breeds Fresh Blood Black Pudding Specialist Bacons

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Recommended *****
I didn't think they still made bacon like that!! Sausages are cracking as well.
Graham H
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Simply the Best.
Never before have I attempted to eat an entire log of Black Pudding until I tried this one. The magical blend...
Jon Gay Cookery School
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Best ever
Best ever Morcilla, Serve plain with a poached egg for an iron rich brek or, with toasted hazelnuts, burrata a...
Proper Yorkshire Bird
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Splendid Black Pudding
Had several packs of these last Christmas and plan to do the same again this year. The only trouble is making...
Northy
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Very tasty bacon
I bought a pack of streaky from Porkstock this weekend and made breakfast on Sunday. It was great with a bit o...
marionofnorwich
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Delicious
This Black Pudding is Fantastic. Full of flavour and so Juicy! Not only do our customers love it, but more imp...
Andrew - Chef at Jimmy's Farm
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Anger turns to pleasure
Well, I saw the tv show and at 70 years of age, having enjoyed black pudding all my life, I could not believe ...
Pete, Nottinghamshire
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Fresh black pudding
My fresh black pudding arrived today-not disappointed, the best I've tried and I've tried a lot will definitel...
Evstar
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Wow
I am now a true convert to Real Blood Black Pudding. It is exceptionally tasty, crumbly not fatty and with the...
Fuzzy738
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What have I been eating all these years?
Simply the BEST. If you think you like Black Puddings...try the real thing. What have I been eating all these ...
Schlong
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Amazing... amazing.... amazing
Nothing compares to this..thank god for Fruit Pig...the king of black pudding...will be back for more and we'r...
The Bennetts
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In a league of its own
Delicious pudding - best I have tasted in the UK
Hakee
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Black pudding bonbon heaven
I have never tasted a black pudding like it fantastic. I've not been a big lover of the black pudding but this...
Paul
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Delicious
Incredibly good. I usually like my Irish puds, mostly oatmeal, minimal meat taste; but for a traditional crumb...
Mike Walsh
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White pudding is a revelation
Didn't know white pudding was a thing until we tried in the selection pack. It's really very, very good.
The Mawsons
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You've got to try this!
Mutton Pancetta - wha? Try it. You won't be disappointed. It adds a bit of pizzazz to many a meal!
Mrs C
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Black Pudding Nostalgia!
I'd given up buying modern black puddings, as they were universally bland and a pale imitation of he puddings ...
Peter Hargreaves
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Yeah, proper bacon
We eat this every weekend, old school big breakfast. LCHF. Amazing bacon, my husband eats so much that nitrate...
Stella
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A true Haggis
I bought a haggis from Fruit Pig at North Creake Farmers Market last Saturday (4 Aug 18). I have always liked...
G B
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Black pudding
Absolutely delicious! I came across Fruit Pig fresh blood black pudding some time ago and was really taken by...
Rod Wheatley
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Outstanding product and perfect for our Gluten Free range.
This is a fantastic product and so well balanced in flavour that even people who have previously not liked bla...
JT (not the one above)
Haggis and Potato Terrine

Haggis and Potato Terrine

18 August 2018

Recipe from Jon Devine-Gay

Preparation time: 20 Minutes

Cooking time: 60 Minutes

Serves: 6-8

Ingredients
1 Fruit Pig Haggis
4 Large White Potatoes Peeled
50g Butter
5 Sprigs of Thyme
1 Handful of Parsley
Salt

Method
1. Using a steady hand, or a mandolin if you have one, cut the slices of potato evenly, to the thickness of a 20p coin. Place these in a bowl of cold water to remove any excess starch.
2. Remove the skin from the haggis and chop the parsley until nice and fine before mixing the two well.
3. Melt the butter in a small pan with the picked thyme leaves.
4. Line a loaf tin or terrine mould with greaseproof paper and lay one layer of potato at the bottom. Using a pastry brush, brush the potatoes with the melted butter and season with a little salt.
5. Repeat the process until you have placed 4 layers of the potatoes.
6. Divide the haggis into three even pieces, and carefully press the first portion on top of the potatoes, smooth with a wet spoon.
7. Repeat the potato layers as above, alternating 4 layers of potato with one layer of haggis.
8. Once you have laid your last layer of haggis; top with potato once more and cover with greaseproof paper, and a layer of tin foil tightly around the top of the mould or tin.
9. Place in a pre-heated oven at 150c for 1 hour, or until a knife slides through the terrine without any pressure.
10. Remove from the oven and press the top of the terrine, carefully as some juice may escape, and place in the fridge until cold.
11. To serve, slice the chilled terrine into 8 pieces, carefully fry on either side until crisp, or place each slice on a roasting tray and into a preheated oven at 180c for 15 minutes again until crisp and hot through.
12. Serve with your favourite brown sauce and a poached egg.

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