Rich in organic spices (Espelette pepper, ginger, bay leaf, clove...), onions, and containing no pieces of fat or casing, this boudin can be spread cold like a pâté or gently warmed in a pan.
It can be enjoyed in many ways: in tarts, brioche, or with apples and rhubarb...
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- Brioche pie with black pudding, apples and long-aged ventrèche
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- Boudin with apples
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- Brioche pie with boudin, green asparagus, and herbed bacon lardons
Rather than a classic boudin in a casing, we have chosen to make a potted boudin
that keeps for five years,
I refrained from making boudin for a long time, as I was not certain I could reclaim the blood from my own pigs at the slaughterhouse. Using blood from industrial pigs treated with antibiotics means consuming those same substances, which weakens the body’s natural defenses. Once I was certain that only pigs from my partner breeders were being processed on the day of slaughter, I returned to making boudin as it was made on the family farm.
RECIPE IDEA:
Gascon pork boudin with rhubarb and wild apples
Recipe published in Le Monde - Oct 2015
