Black pudding with apples - fathom ±1.3kg

This traditional charcuterie appeals to all generations with its perfect combination with apples, whether as a fruit or as an accompaniment like potatoes.

Our master butchers begin by slowly browning fresh onions in a pot, to which they add at the end of cooking a skillful mixture of spices and pork fat, the source of the unique taste of the blood sausage.

The blood is then incorporated into this preparation, which is carefully encased in a natural casing. The cooking process takes place in two complementary stages: first in broth, then steamed, for a refined and melt-in-your-mouth result.

Country of production: France

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them fresh throughout the journey.