'It's a superfood which goes with anything': Staffordshire butcher ready to mark National Black Pudding Day

The second annual celebration of National Black Pudding Day on March 18 is a day dedicated to honouring the rich culinary tradition of black pudding. 

Originating from the United Kingdom, black pudding holds a special place in the hearts and palates of many, made from a blend of oatmeal, fat, and blood (usually from pigs), black pudding has a unique flavour and a texture which has stood the test of time.

The annual celebration started in 2024 after a group of black pudding producers in Scotland and the Hebridean island of Stornoway linked up with producers in the North West and Midlands and agreed to have a day which was between a number of food competitions to celebrate black pudding.

One of the top producers of black pudding in the West Midlands is Martin Thomas Butchers in Pattingham, which has won the Gold medal at the International Food Fair for Meat and Protein (IFFA) in Frankfurt three times for its black pudding and also had it praised highly by Michel Roux.

Owner Craig Thomas said it was important to have that annual celebration as it allowed butchers and producers of black pudding to showcase their work, as well as celebrate the diversity of the product from not just a British perspective, but also into the continent.

He said: "For us, it's a really important occasion because, this year, they're announcing the champion of champions, which is the best from England, Scotland, the Scottish islands and Wales, and we're one of the entries into that.

"It's also on a day when the shops will be open and you will see a lot of people doing a lot of promotions on mainstream media and online to promote it, not just as a breakfast item, but also as something used in high end restaurants on top of scallops and other starters.

"It's also popular in Europe as, in Spain, you have black pudding on tapas and use rice instead of barley, whereas in Scandinavia, they make it with barley and rye as that's what grows there, and France and Germany tend to do it like in Britain, but without the fat."

Mr Thomas said black pudding had been one of the cornerstones of the sixth-generation shop since 1997, when they took a standard recipe and deconstructed it to create their own recipe, using different levels of oats, barley, herbs and spices, which he said provided a more rounded flavour.

He said it had become a popular item at the shop, as well as a perennial award winner, and said people should try some on National Black Pudding day because of its versatility.

He said: "It's a versatile food and has been deemed as a superfood because it's rich in iron and is a healthy, filling food that can be used with a breakfast alongside eggs, bacon and sausage as part of a full English.

"On the other hand, you could cut it up and put it on a cheese and pickle cob for lunch and, at night, you could do it and put onto scallops or on top of a pork chop.

"It's something you can have as a different meal at different times, so it's very versatile and can be used in a multiple number of ways."