The North

THE FOOD OF THE NORTH is generally considered working man’s grub. Indeed, many Northern dishes are often based on economical ingredients and use all types of offal rarely seen in other parts of the country, such as tripe — often served as tripe and onions - brains, chitterlings, sweetbreads, pigs’ trotters and cow heel. Black puddings are a great favourite: made from pig’s blood and oatmeal, and there are lots of secret recipes and international competitions for the best ones. The coiled Cumberland sausage is another of the North’s most recognized products.