Proof of Bury’s Culture is in the Black Pudding

February, 2016

As the birthplace of black pudding, residents, restauranteurs and butchers of Bury have long taken pride in the delicious delicacy that is synonymous with the town’s name. Earlier this year, the rest of the world woke up to what local insiders have known for years – that black pudding isn’t just a scrumptious addition to any meal, it’s also a superfood.

The news came from a study funded by online nutritional guru MuscleFood, who placed the Bury staple amongst such exalted company as kale, avocado oil and seaweed. It ranks so highly due to its low carbohydrate and high protein content, as well as having a surprisingly low fat content.  

In the wake of black pudding’s promotion to superfood status, players of Bury FC attempted to secure a similar promotion of their own by wolfing down a special dish involving the delicacy ahead of their January league tie with Walsall at Gig Lane. Concocted by Liam Rutherford, who is the head chef at local favourite restaurant The Clarence, the dish contained black pudding in porridge form, alongside pistachio, beetroot and a slow-cooked egg, giving a heavy emphasis on protein.

Not all of the players had tried black pudding before (and perhaps not all of them will do so again!), but Rutherford is confident that it can help the players perform on the pitch. “It's good for footballers,” he told The Bury Times. “Black pudding is high in protein and low in carbs so it should give them a good bit of energy to go out and play.”

Of course, the revelation isn’t news to everyone. Peter Winkler, a spokesman for the Bury Black Pudding Company, claimed that locals were wise to its powerful properties long before the scientists jumped on the bandwagon.

“We’ve known it for years - it’s just taken 50 years for everyone else to cotton on,” he explained to the Manchester Evening News. “The blood is high in iron, which is good for the immune system and can help to prevent fatigue and anaemia, and zinc as well, which is also good for your immune system. We also use fresh onions, which have anti-oxidant, anti-bacterial and anti-inflammatory qualities, and then you have barley, which is considered a super-grain in itself. It’s thought to be good for blood glucose stability, your cardiovascular system and even cancer prevention.”

The battle of the black puddings

While Bury is the undisputed birthplace of the black pudding, some challengers to the title of best pudding have arisen over the years. It’s a hugely popular dish in certain parts of Scotland, including Stornoway in the Outer Hebrides, and has long been a staple component of a traditional Scottish breakfast. Meanwhile, blood sausage is also consumed in Spain, where it’s known by the name morcilla and comprises an integral part of many regional dishes.

However, Bury locals are confident that their produce is the first and still the best. And if regular customers to Bury’s local market (some come from more than 200 miles away!) are to believed, they might just be right.

“You can get black pudding in Norwich, of course,” remarked Elaine Hodgkinson to the Guardian, whose husband drags her across the country to sample the sausage at its origin. “Trevor always says it’s not the same, and he’s right. The texture is very different – processed ones are often very dry. This breaks up nicely. It’s delicious.”

With such a mouth-watering dish as its pièce de résistance, it’s easy to see why Bury locals are so proud of their cuisine – especially now that it’s been given the nutritional seal of approval, too. Why not pay the town a visit yourself to see what all the fuss is about?

Fancy a move to Bury?

As a Bury-based team, Weale & Hitchen are well placed to advise you on all aspects of our beloved town’s property market. So, if you’re considering a move to the birthplace of black pudding, get in touch today.

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