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Pacdon Park Black Pudding

Pacdon Park Black Pudding

$9.20

Black pudding is an ancient food, first described in Homer's Odyssey in about 800BC. It’s a cured sausage made with pork, spices and pigs blood that is a delicious breakfast option when sliced and fried. We source ours from Pacdon Park in New South Wales and like them served with grilled bread, fried eggs as well as a healthy dash of tomato sauce.

Pacdon Park uses pork from free-range pigs sourced from several small farms in the Bunaloo area. Their small goods are made with local ingredients, using time and tested methods with nothing unnecessary.

Made in Bunaloo, NSW with fresh pig's blood, rolled oats, milk powder, suet, bacon, onions, salt & spices. Contains gluten & dairy.

Each black pudding will weigh approx. 200g.

Please refer to packaging for use by date information.

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Pacdon Park Black Pudding
$9.20

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Pacdon Park Black Pudding

Pacdon Park Black Pudding
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What is black pudding?

Black pudding is a type of cured sausage made with pig’s blood, originating in the United Kingdom. Considered to be one of the oldest forms of sausage, it is traditionally made so as to use as much of the animal as possible. As blood spoils quickly, spices and grains were added in order to preserve and cure the pudding. This type of sausage has a deep, savoury flavour that is wonderful served as part of a full English breakfast.

How to cook black pudding?

While black pudding is cured it is not fully cooked and must be heated through before serving. To cook black pudding, we like to slice it into one inch slices before frying in a little oil and butter for two to three minutes per side. The pudding will be ready when the edges are crisp.

Black pudding recipe?

The team at Pacdon Park have an excellent black pudding recipe. They try to replicate traditional English and Scottish black pudding recipes using spices like black pepper, white pepper, nutmeg and mace. These are combined with rolled oats, pork fat and fresh black pudding.



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