Boudin noir aux poires

The sausage-making tradition in France has lasted well over 2,000 years and black pudding, boudin noir, is one of the oldest charcuterie preparations. It is very perishable and so is produced on a daily basis in French charcuteries, and it should be used on the day you buy it. Each charcuterie will make it in a slightly different way from the other: different seasonings, fruit and vegetables will be used and some may add chestnuts and various aromatic ingredients. However they do it,