History of the Black Pudding.

The first documented record of Black Puddings dates back to Assyrian times later in ‘Homers Odyssey’ the Greek General Agamemnon was said to have fed his army on blood and onions to keep them strong. This makes sense as blood contains iron, protein and the onions contain a large amount of carbohydrates and sugars. The Romans who were expert sausage makers then took this recipe placed it into skins thus introducing the Black Pudding which followed them throughout their Empire. Each Country now has its own particular type of blood sausage, ‘Boudin Noir’ in France, ‘Morcilla’ in Spain, ‘Biroldo’ in Italy, ‘Kashanka’ in Poland and Bludwurst’ in Germany.

Black Puddings are now famous for being part of the ‘Full English Breakfast’. However The Black Pudding is a very versatile product and has recently become a focus for many celebrity chefs, such as Simon Rimmer, Andrew Nutter, Nigel Howarth, Mike Harrison, Rick Stein, Jamie Oliver etc. Some of the interesting ways to enjoy Black Pudding can be found on the Recipe section of this site.

The Real Lancashire Black Pudding Company Ltd.

In 1993 Andrew Holt a butcher by trade came across a unique business opportunity, a business with a difference. Richard Sanderson Ireland a local black pudding maker of over 30 years was looking to sell up and retire.
Andrew purchased the business and Dick (as he was known) agreed to stay
on to teach him the traditional methods and recipes that dated back to 1879, once he was convinced that Andrew could not only keep but improve on the quality of the products and customer service, Richard left to enjoy his retirement.

Andrew decided to keep the name of the company when he purchased it to assure his customers that although there was a new owner the quality of the Black Puddings remained excellent. However once his customers had been assured Andrew began to gradually fade out the old and bring in the new name. The Real Lancashire Black Pudding Company.

Andrews’s niece Sara Lusty joined the team in 2001 whilst studying for her Law degree. After fininshing her degree Andrew persuaded her to persue a career in black puddings and she became his business partner in 2006. Together they worked to expand the customer base and further the knowledge of this traditional product. Also Andrews’s son Brett began working after school and has now become the goods in manager. With a brilliant team this business strives to provide the quality and excellence that the customers deserve. The puddings are now distributed to a range of customers, from the small town family butchers, farmers markets and market stalls, to large supermarkets such as Aldi, Booths and Morrison’s throughout the country.

The Bury Black Pudding

The Bury Type of Black Pudding is the most favoured and considered the most traditional of all the Black Puddings. During the mid to late 1800’s, there were a lot of Black Pudding makers in Bury, some actually producing in there own houses. Bury soon became a hot spot for Black Pudding and is still famous for it to this day. Every Butchers shop sold Black Puddings all using slight variations of the Bury recipe, Bury market still has a reputation for puddings.

The defining factor of the Bury Black Pudding is the recipe and our puddings are made from an age old recipe handed down through the generations and dating back to 1879. However Andrew chose to avoid the confrontations with existing producers and chose not to put the word ‘Bury’ in his company name, instead emphasising that these Puddings are Real Lancashire food.