Fruit Pig Black Pudding | Traditional Fresh-Blood Black Pudding, Done Properly Unlike the mass-produced, dried-blood varieties found in supermarkets, Fruit Pig's Black Pudding is made the traditional way — using fresh blood for a superior texture and unmatched richness. Crafted with British pork fat, oats, barley, onions and a subtle blend of spices, this black pudding delivers a deeply savoury, rounded flavour and a beautifully soft, moist bite. Whether served as part of a full English, pan-fried alongside a steak or used as a component in modern dishes, this is black pudding at its absolute finest. Why You'll Love It 🔥 Fresh Blood for Full Flavour – Made using fresh blood, not dried — the traditional method that produces a far superior texture and depth of flavour. 🌿 Traditional British Ingredients – British oats, pork fat, barley and spices for an honest, authentic finish with no shortcuts. 🥩 Rich, Soft & Deeply Savoury – A proper black pudding with real character — for those who know the difference. A Cut Above the Rest Black pudding is exceptional alongside our Free Range Pork and Blythburgh Smoked Back Bacon for the ultimate full English. Also outstanding pan-fried and served alongside one of our Grass Fed Beef steaks. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Free delivery on orders over £95, otherwise £6.50. Frequently Asked Questions .tjb-faq details{border-bottom:1px solid #e8ddd4;margin-bottom:0}.tjb-faq details:first-of-type{border-top:1px solid #e8ddd4}.tjb-faq summary{list-style:none;display:flex;justify-content:space-between;align-items:center;padding:14px 4px;cursor:pointer;font-weight:600;font-size:14px;color:#1a1208}.tjb-faq summary::-webkit-details-marker{display:none}.tjb-faq summary::after{content:'▶';font-size:10px;color:#b45309;transition:transform 0.2s ease;flex-shrink:0;margin-left:12px}.tjb-faq details[open] summary::after{transform:rotate(90deg)}.tjb-faq details p{padding:0 4px 14px;margin:0;color:#5a4a3a;font-size:14px;line-height:1.7} What makes fresh-blood black pudding better?Most commercially produced black pudding is made using dried or powdered blood — a more shelf-stable ingredient that's easier to work with at scale but produces a denser, less flavoursome result. Fresh blood produces a softer, more unctuous texture and a richer, more complex flavour. It's the same reason Fruit Pig Black Pudding tastes so dramatically different to the supermarket equivalent — the starting material is simply better. How should I cook it?Slice into rounds about 1–1.5cm thick. Pan-fry in a little butter or oil over medium-high heat for 2–3 minutes each side until a crust forms on the outside and the centre is piping hot. Don't overcook — it should be soft and yielding inside, not dry. Also excellent grilled for 3–4 minutes each side. For a full English, cook last so it stays warm while everything else is plated. What dishes can I use it in?The full English breakfast is the classic — but Fruit Pig Black Pudding is versatile enough to go well beyond that. Crumble it over scallops with a cauliflower purée for a restaurant classic. Pan-fry and serve alongside a pork chop or steak. Slice into a salad with poached egg, crispy lardons and a mustardy dressing. Add to a sausage roll filling for extra depth. It's an ingredient with genuine versatility. Who makes it?Fruit Pig — a specialist British charcuterie producer committed to traditional methods and exceptional ingredients. They use fresh blood (not dried), source their pork fat from British farms and follow a recipe that prioritises flavour over convenience. Everything we stock at TJB reflects our values — this is no exception. Do you offer next-day delivery?Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
