French Click - Bahier Boudin Noir Aux Pommes (x2) 250g

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Bahier Boudin Noir Aux Pommes (x2) 250g

Boudin noir à l'ancienne aux pommes Sang de porc, oignons, gras de porc, purée de pommes 11.6%, couenne, sucre, sel, épices, plantes aromatiques. Enveloppe : boyau naturel de porc. Traces éventuelles de GLUTEN DE BLE, LAIT, ŒUFS, MOUTARDE, FRUITS A COQUE, mollusques, SULFITES. Sans conservateur.

(CHAR) Bahier Black Pudding With Apple (x2) 250g
Old-Fashioned Black Pudding with Apples Pork blood, onions, pork fat, apple purée 11.6%, rind, sugar, salt, spices, aromatic herbs. Casing: natural pork casing. May contain traces of wheat gluten, milk, eggs, mustard, NUTS, mollusks, and sulfites. Preservative-free.

Bahier Boudin Noir Aux Pommes (x2) 250g
Delicious served with golden-brown potatoes

More Products From: Bahier

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Showing comments 1-16 of 16 Comments | 1

Product ingredients are provided for information purposes only. We have taken great care in preparing the ingredients and description and believe it is accurate; it may not be and is not a substitute for your reading the product packaging and label prior to use. Product ingredients are subject to change at any time. If you require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. French Click Limited is unable to accept liability for any incorrect information. Where this description contains a link to another party's website for further information on the product, please note that French Click has no control over the contents of that website or the accuracy of the provided information. Please contact us if you require more information.

Comments

1. Helene Han on 09/11/2013 said:

Delicious boudin. Very different from what we call 'black pudding'. The French boudin is light in texture (there is no flour in it), aromatic and has a fantastic taste thanks to the apples and onions in the mix. It is also very rich in iron and not too fatty. A truly delicious product, hot or cold (the best way to cook it, in my view, is to fry it gently for about 5mn on each side but cold left overs are delicious too).

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2. Paul Moncaster on 10/10/2021 said:

Brings back memories of Belgian cafe life. These are the real thing, tasty and not salty. Happy days!

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3. Ed S on 07/07/2024 said:

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4. Jules Z on 18/09/2024 said:

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5. Kelly on 11/12/2024 said:

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6. N S on 10/05/2025 said:

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7. A N on 09/02/2025 said:

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8. LM on 09/08/2024 said:

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9. Cynthia on 22/04/2025 said:

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10. Robert Calvert on 11/09/2015 said:

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11. Robert W on 05/08/2016 said:

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12. John R on 13/04/2015 said:

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13. Julia on 06/05/2022 said:

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14. Cecile B on 27/04/2024 said:

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15. Charlotte M on 25/04/2025 said:

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16. Matthieu on 11/05/2025 said:

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