A Portuguese spin on the traditional black pudding. Made from coarse-minced pork meat with beef blood and spiced with flavours influenced by Portuguese cuisine. Filled into a natural skin casing and smoked using natural wood chips, our black pudding is not dried or cured. It’s the perfect addition to any dish including pasta, with breakfast or in a soup.
This product is ready to eat and can be enjoyed as is or lightly reheated. This product is made using Australia’s best quality ingredients.
Australian pork meat and beef blood (78%), wine, potato starch, salt, garlic, potato fibre, sugar, dextrose, flavours, colour (150c), spices, flavour enhancers (621, 635), rice flour, canola oil, acidity regulators (262, 330, 331), spice extract (turmeric), mineral salts (450, 451, 452), cumin, white pepper, preservative (250), fermented red rice, cloves, natural casing.
Allergens: Contains soy.
Our black pudding is a Portuguese style and takes on a stronger, spicier flavour. It is ready to eat but should be reheated.
To reheat we recommend pan frying sliced or grilling the black pudding whole on a BBQ.
If heating on the BBQ, make some slits in the black pudding to open it up and crisp the casing.
Keep refrigerated <4°C.
Once seal is broken, remove product from plastic and keep wrapped in paper towel. Change paper towel every 3 days. Must be consumed within 1 week.
If the product is sliced or diced, keep the product in a clean, dry container lined with paper towel. Must be consumed within 3 days.
Suitable for home freezing.
When freezing, ensure the product is tightly wrapped, with cling wrap to avoid freezer burn.
Freeze product as soon as possible after purchase. Must be frozen before used by date as shown on package. Can be frozen for a maximum of 2 months.
To defrost, allow product to thaw in the refrigerator.