Black Pudding is a combination of suet or fat, grain or cereal, onion, seasoning and, there’s no denying it, cow or pig's blood, all stuffed into a natural casing (animal intestine). Several regions in Britain boast “their” black pudding recipe from several generations back. Even today, the producers will use their region’s most readily available ingredients. As a result, Black Pudding’s recipes will vary from region to region. Lancashire puddings are traditionally made using pork fat and pearl barley whereas Scottish puddings are made using beef suet and oatmeal.

Source: World Charcuterie Awards