A mix of fresh blood, British oats and barley, British pork fat, onion and spices, this black pudding is incomparable to mass-produced, dried blood versions. Succulent and rich, you can find this pudding in some of the finest eateries in the land.
You will not find a a better black pudding.
A forerib of beef is the most decadent of beef roasting joints which makes it perfect for that special occasion. The rib of beef is matured and dry aged on the bone for a minimum of 28 days to develop the flavour and tenderness. The bone is immaculately chinned for ease of carving and traditionally tied to ensure uniformity when roasting.