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Champion Black Pudding Slices
The smooth velvety texture and rich robust flavours of our Black Pudding won over the judges and helped us scoop the title of Scottish Black Pudding Champion 2008. Scottish Black Pudding is a more delicate dish than its counterpart south of the Border. Finer and smoother in texture, less fat, with a more refined appearance and a focus on taste and seasoning, the Dalbeattie Fine Foods Champion Black Pudding is one of our most popular products.
Black Pudding is probably one of the most ancient meat puddings or sausages in the world, and references to it have been traced right back to 1000BC when Book 18 of Homer’s Odyssey refers to a stomach filled with blood and fat and roasted over a fire! Our Champion Black Pudding is a tad more refined that that, but, like our Champion Haggis, we developed and perfected our recipe by looking back through history, with an eye on the spices and ingredients that have given the Black Pudding such longevity and continued popularity.
Undoubtedly the very best way to enjoy our Champion Black Pudding is as part of a cooked breakfast. Serve with Lorne sausage or a slice of haggis, a couple of pork sausages , bacon and other traditional breakfast favourites and you’ll be off to a great start for a day filled with adventure! Black Pudding is best cooked by gently frying it, slowly grilling or by baking it in a hot oven.
Did you know that there is a World Black Pudding Throwing Championship held each year in Greater Manchester? It attracts competitors from far and wide, but you won’t see any Dalbeattie Fine Foods Black Puddings there! Famous ‘competition standard’ Bury Black Puddings are thrown at Yorkshire Puddings to celebrate the ancient rivalry between Lancashire and Yorkshire. Want to taste the difference between a Scottish and English Black Pudding? Why not compare Bury and Dalbeattie Black Puddings for yourself? Bury Black Puddings are some of England’s best and they’re different to ours in appearance, texture and taste. If you’re a black pudding fan the differences give you the perfect excuse to indulge in a black pudding taste test of your own to see which you prefer!
Third Scottish Championship Title in a row!
We were gobsmacked when we won the Scottish Black Pudding Championship – and so were the award organisers! No-one has ever held three Championship titles at the same time before, so we thought we would share the press release that the Scottish Federation of Meat Traders sent out to celebrate our win.
WINNER IN A MILLION
The odds against this are approaching a million to one but Dalbeattie butcher Alan Elliot has lifted his third Scottish title in two years. Already the reigning Scottish Champion for the best Traditional Steak Pie and Scottish Haggis Champion the Irishman, who only set up in business in 2004 on his 19th birthday, has now added the Scottish Black Pudding title to his string of awards. Needless to say this has never been done before.
His Black Pudding was judged for appearance, texture, seasoning, taste and appeal. At the end of the competition organised by the Scottish Federation of Meat Traders the Dalbeattie pudding turned out to be another Chieftan. Dalbeattie Fine Foods were first judged as the best in the South West of Scotland and then after sending mystery shoppers into all five Regional Champions, a panel of experts at Food Innovation Abertay University decided the Dumfries and Galloway black pudding was the nation’s best.
Alan Elliot hails from Cookstown in
Awards won by:- Dalbeattie Fine Foods:
2007 South West of Scotland & National Traditional Butchers Steak Pie Champion
2007 South West of Scotland & National Haggis Champion
2008 South West of Scotland & National Black Pudding Champion
“Black Pudding has a cult following in
“This competition is hotly contested and to be the top prize winners again is absolutely unbelievable. Alan can take great pride from his achievements, they are certainly unique. Such success is not down to good luck, good meat products are a sign of a good butcher.”
Alan Eliott of Dalbeattie Fine Foods said he was delighted to now have a hat-trick of Champion products:-
“I’m quite shocked to have won again, but very, very pleased. Developing my recipes is a labour of love and something I’m passionate about. These awards really do set the standard for excellence in meat products, as can be seen from the high numbers of entries they receive and the prestigious names on their past winners lists. I spend a long time fine tuning my meat products, so I’m delighted that the judges of all three awards felt my products deserved National Champion status.
“With all my traditional meat products I’ve tried to get to the heart of the products, to rediscover their roots and to identify what made these products so popular and what has given them such longevity. I’m very pleased with the recipes I’ve developed, and chuffed to bits that my customers and the judges enjoy my products so much.”
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Why not try:
Pork & Garlic Sausage
£ 2.99
Chicken Sausage
£ 3.20
Beef Sausages
£ 2.30
Lorne Sausage
£ 2.10
