Essentially a blood pudding, the ordinary folk of Scotland thrived on this healthy cheap food. Over the years it became industrialised and although still popular it is not what it once was - dried foreign blood imports are now used and few originals remain.
The traditional method requires fresh blood from the animals at slaughter and this becomes a critical issue if the beasts have to be slaughtered some distance from the butcher/charcuterie/curer. Black pudding has a deep rich flavour with a texture of oatmeal/local grain running through.
There are currently 2 butchers we know of ...
John Lawson Butchers, West Lothian (see contact details & link)
Tullochs of Paisley 0141 884 6321
photo: Wendy Barrie