Black pudding made from fresh blood may not be something you think is worth fighting for, but it is part of the battle to bring Britain's forgotten food back into supermarkets and our homes.
It's not your average culinary dilemma, but then again it's not the average ingredient. How do you transport fresh pigs' blood quickly enough to make black pudding before the blood coagulates?
Nowadays a dried blood-powder mix is used, but it doesn't taste anywhere near as good as using fresh blood, say connoisseurs of the food.
It's is just one of the challenges facing a growing movement of people trying to revive the country's forgotten foods and, most significantly, get them back into supermarkets.
In recent years there has been a growing appreciation of Britain's distinctive regional foods. Many people have embraced farm shops, farmers' markets and specialist shops.
http://www.bbc.co.uk/news/magazine-17255796
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