Originally Posted by
stapfam
Now that most definitely shows your NON English heritage. It is called Black Pudding over here.Why it is called pudding- I don't know but made from Pigs Blood collected as slaughtered on the farm and the bits of Fat and gristle you would not normally want to eat. Eaten on its own-as a sausage- or best fried as part of an English Breakfast.
Back to just after WWll again but my grandfather had a licence to keep ONE pig on his allotment in London. It was the only pig that had 8 legs and I never found out where he kept the other one- and neither did the authoritys. But he used to make the most fantastic Black pudding I have ever tasted. And I am not a great lover of Pork. After the war meat was rationed but I also had an Uncle with a Pig farm in Norfolk. He used to make the most fantastic "Home Cured" Bacon from his personal supply that never got to the market.
Very interesting. I remember my grandmother making various chicken dishes from every part of the bird...beak to feet. She used the feet in soup that was made from all the other scraps. I used to play with the feet - pulling on the tendons to make the toes move. Guess I was about 5 at the time.