18^th Century: Hogs Pudding

Hogs pudding is connected to the West Country today, but in the olden days it used to be made nationally. There are versions using a pig’s or lamb’s ‘pluck’ – which is the heart, lungs and liver – instead of just pig’s liver, giving it the name Devonshire or West Country haggis. However, I have not come across a mention of a Devonshire haggis or a West Country haggis in any of my ancient cookery books, so I believe that is a modern tale.

Hogs pudding was traditionally cut into slice