Black pudding makes a comeback as part of nose-to-tail movement

Black pudding, made from boiled pigs blood, is making a comeback as more chefs adopt the ancient dish as part of the nose-to-tail dining trend. Producers in the U.K. say their production is up nearly 20% this year. Chef Andrew Pern, of the Star Inn in the U.K. village of Harome in North Yorkshire, serves fried black pudding as a starter. "Black pudding adds a fantastic depth of flavor. As a farmer's boy, I used to have it for breakfast," Pern said.

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