Black Pudding

Using a recipe that has been handed down from master butcher to apprentice for over 100 years, our black pudding is tradition at its best. No proper Scottish breakfast is complete without it.

Remove skin and gently pan fry the slices until cooked through and caramelised.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

Pictures for illustrative purposes only