Our housemade Boudin Noir is a deeply savoury French-style blood sausage. We love it in Cassoulet, on toast with shallots & fresh tomato or as part of a hearty breakfast. Made with local pork, this is savoury and delicious fare that must be cooked before serving.
Meatsmith made in Fitzroy by our in house charcutier from pork fat, pork blood, cream, eggs, salt, parsley, chervil, chives, black pepper, cayenne pepper & cinnamon.
Produced in a coil weighing approx. 350g-400g.
This Boudin Noir will be vacuum sealed, please refer to packaging for use by information & consume within 3-4 days.