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�� i've always loved it. around here in the Marche the blood is eaten (and is fantastic) at lunch of the morning the pig is killed and butchered�� i was at a pigkill-butchering the other week,The blood is cooked in the pan with lots of onion some herbs salt and takes on the form of pieces it is served with pieces of orange finely cut up.in this area the blood is not eaten after that. as far as i'm aware the only other people who make a kind of black pudding are the french though i did hear of something vaguely similare in Toscana i'm sure somewhere like lidl probably get it in occasionally but i wouldn't want that from there......

The Wiki enty for black pudding in Italy is; "In and more precisely in �� is a sausage made in the stomach of pork with pork blood and fat. It is not reheated and is often spread on bread. It's only found in the south of Tuscany in winter month and even there it's difficult to come by."

��Here in Northern Tuscany we have it; not quite the same as the UK version, more of a 'head cheese' variety. They use pigs blood, fat, cheek meat, tongue, ears etc and place it in stomach lining with pepper and herbs and then boil up till it solidifies ( not one for the veggies amongst us). Around here they eat it thinly sliced,��wrapped with Nicci (Chestnut flour pancakes) and Ricotta. Avilable a most good butchers.

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��It's caled Biroldo (hope the spelling is OK) available all around Bagni DI Lucca and Garfagnana area and beyond.... had some the other day yum...

I agree with Gromit, it does taste a bit different but this is the case in many countries throughout Europe as recipes vary according to local traditions. Try it accompanying lentils.... delicious! And very healthy!

�� Hi, When I am in Spain we have the spanish version called Morcilla and comes with either rice or onions very nice eaten hot (barbecude ) as is or in a soup/stew with potatoes and lentils, hmmmmm cant wait to get some .

��You are right, Michael, the Spanish version is called "morcilla" and there are several different varieties, but basically it is the same preparation everywhere, however, the final taste is influenced by the spices and vegetables used. I think that the name for the �������� version is "Buristo", at least in Tuscany, and it is highly praised. You can find it through specialised butchers (generally and depending on their particular recipe this is the best one). Always remember that these products should not be overcooked or they will loose in flavour and texture. They are delicious on the barbecue, but cook them very quickly.