Nutrition Facts — Black Pudding
* Percent Daily Values based on a 2,000 calorie diet. Black pudding is surprisingly nutritious — high in iron, zinc, and protein from the blood content. However, it is also high in saturated fat and sodium.
About Black Pudding
Blood sausages have been made throughout human history as a way to use the entire animal after slaughter — no part wasted. Black pudding in Britain dates back centuries, with regional variations across England, Scotland, Ireland, and Wales. Bury in Greater Manchester is particularly famous for its black pudding, with a dedicated market stall tradition stretching back generations. The World Black Pudding Throwing Championships are held annually in Ramsbottom, Lancashire, reflecting the pride British communities take in this ingredient.
Black Pudding — Calorie Variations
Cooking Tips
- Slice to 1cm thickness for even cooking.
- Fry in a dry pan or with minimal oil — it releases its own fat.
- Grill for a crispier exterior without added fat.
- Crumble into salads or bon bons as a gourmet application.
Healthier Alternatives to Black Pudding
Storage & Shelf Life
Keeps refrigerated for up to 5 days in packaging. Once opened, use within 3 days. Freezes well for up to 3 months — slice before freezing for easy use.
Frequently Asked Questions
What is black pudding made from?
Black pudding is made from pork blood mixed with fat, oatmeal or barley, onions, and spices. It is a blood sausage with a dense, rich texture.
Is black pudding healthy?
It is high in iron, protein, zinc, and B vitamins from the blood content. However, it is also high in saturated fat and sodium, making it best consumed in moderation.
What does black pudding taste like?
Black pudding has a rich, earthy, slightly metallic flavour with a dense, meaty texture. The oatmeal adds chewiness, and the spices (white pepper, mace) add warmth. It is deeply savoury.