Smoked Boudin Noir with spiced apple
$14.40
Tax included.
Boudin Noir is a type of classic French charcuterie. A mixture of rare breed pork, apples, brandy, cream, cinnamon and mace is made into a coil and then smoked over German beechwood. It’s deeply fragrant and savoury. Sear on both sides in a hot pan and served it with Dijon mustard and cornichons with a glass of cider for aperitif. If you’re feeling particularly adventurous in the kitchen, you could even make an onion tart tatin to have alongside.
Meatsmith made in Fitzroy from pigs blood, pork fat, onion, oat bran, barley, cream, apples, butter, brandy, egg yolk, salt, pepper, mace, coriander, and cinnamon. Contains preservative (250).
This Boudin Noir will be vacuum sealed, please refer to packaging for use by information & consume within 3-4 days.
Produced in a coil weighing approx. 350g, enough for 2-3 people.
Remove packaging, then gently sear it in a pan over medium heat until it reaches an internal temperature of at least 65°C, ensuring to flip it halfway through the cooking process for even heat distribution.
