Q: I see lots of products claiming to be 'Bury Black Pudding', how can I be sure that yours is the genuine product?
A: We are the only Black Pudding manufacturer based in the town of Bury, our product is made to a traditional Bury recipe which is over 100 years old. We don't currently have geographical protection, so black pudding rings made outside of this region can be named 'Bury Black Pudding', but if it doesn't bare the Bury Black Pudding Company logo, it isn't ours. We believe that a genuine Bury Black Pudding should be produced in Bury.
Q: Where can I buy your black pudding products from?
Our Black Pudding is available throughout the UK from leading supermarkets, independent butchers, farm shops, and delis; click here
to search our interactive map for an outlet near you. You can buy direct from us online by clicking here
Q: Do you still have a market stall on Bury Market?
A: Yes, our market stall is one of the longest established on Bury Market and was where we began. You can find us on Stall 5 in Edward block, just look for our logo.
Q: Is Bury Black Pudding available outside the UK?
A: Yes, we already export to a France, Spain, Portugal, Bulgaria, Switzerland, Dubai, and have just been granted permission to export to Canada. The Bury Black Pudding Company is a rapidly growing, global brand.
Q: Have you won any awards for your black puddings?
A: The Bury Black Pudding Company recipe has won lots of awards for quality and taste, Jack Morris was so highly respected as a maker of black pudding that he was made a 'Knight of the Black Pudding' in France, and back in the UK set up and judged national black pudding contests.
Q: Can you eat a black pudding without cooking it first?
A: Yes, all our black and white puddings are cooked before being packaged and are safe to be eaten cold, straight from the pack, if you choose. However, we recommend heating 'loose' (unpackaged) puddings to a minimum of 75oC before eating because they are not packaged, have been handled and may have been displayed on a raw product counter.
Q: How should I cook / heat my black pudding?
Q: How should I store my black pudding?
A: Please refer to the packaging for storage instructions for each product. Our products should be stored in a fridge at 5oC before and after opening to maintain quality.
Q: Can I eat the skin?
A: Our traditional rings are made using a natural beef skin, so can be eaten. It is slightly thicker than a sausage (hog) skin, which enables it to withstand the temperatures when cooking. All our rolls, chubs and sticks have a printed plastic sleeve which is food-safe, but cannot be eaten.
Q: Is there really blood in a black pudding?
A: Yes, you can't make a real black pudding without it, but it's not quite how you might imagine. We use dried blood powder which has been heat-treated and blended with our special mix of herbs and spices.
Q: Isn't there a lot of fat in black pudding?
A: Some brands use as much as 30%. But we are proud to offer the healthiest black pudding on the market. Our slices contain less than 3% fat and our rings less than 7%. Don't be fooled by all those specks of white you see in the pudding when you slice it open, most of those are grains of barley.
Q: What is so special about a Bury Black Pudding?
A: Bury is renowned as the home of Black Pudding in England. Other countries have their own variation on the recipe but these differ greatly from place to place. A traditional Bury Black Pudding has a distinctive shape (the horseshoe shape), a smooth creamy texture and distinctive pieces of fat.
Q: Why do you not have a red tractor mark on your packs?
A: We cannot use the red tractor mark as our black pudding does not contain meat.
Q: Do your ingredients all come from the UK?
A: Where possible we source our ingredients from the UK. We use Danish pork fat as the quality and thickness of fat we require for dicing is not available in the UK. Our blood comes from Spain as, since the BSE outbreak of the late 1990s, restrictions were placed on catching blood in the UK. The drying process is only done in Spain and Holland; dried blood is not available in the UK.
Q: What is your position on animal welfare?
A: We take animal welfare very seriously and our production and quality control staff have made extensive efforts to check the processes and procedures of our suppliers to ensure high standards. We maintain full traceability of our ingredients and all our suppliers are BRC accredited or higher.