Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes it’s mixed with oat groats and sometimes even barley groats.
Black pudding is often grilled, fried, baked or boiled in its skin.
It can be eaten cold as it is cooked in production.
It was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions or chitterlings to absorb and be mixed with the blood.
Don’t let the description scare you away, black pudding is great stuff.
Luckily now we have a place that we can try the delicacy right here in Ho Chi Minh City.
Purveyors of Black Pudding. Made from a secret recipe since the chef’s Great Grandmother was a child.
It has been passed down through the generations and now the company shares it with everyone in Vietnam. PotBelly pig specialises in artisan pork products.
They started in June 2017. The name PotBelly Pig came about because Vietnam’s traditional pig is a Vietnamese pot-bellied.
Their current products include:
Traditional English Black Pudding
Morcela (Portuguese black pudding)
Korean Sundae (Gochujang Black pudding)
Vietnamese spiced black pudding
All puddings are 180k for 500g / 340k for 1kg
Pork pies – VND65,000/pc
Sausage rolls – VND55,000/pc
Fresh sausages, cured sausages and other products will be added to the list in the future.
PotBelly Pig came from small beginnings to the present day.
Potbelly Pig Sausages is the leading pudding brand in Vietnam, and they’re excited to share their passions with anyone looking for either a taste of home, or those looking to try something completely new.