The difference
Is that we cut the pig's skin in big squares and deep fry it, so that there is a lot more of the soft fat inside but still very crispy outside. We don't sell them in shops, you have to buy the pig's skin and do it yourself. Maybe you can find them in a dodgy café bar...

I like both black puddings very much, but my favourite is the Canary Island's one, with almonds on it. I know it sounds strange, but it's just great.

I tried the other day an Ibérico black pudding that was fantastic. Black pudding with a hint of chorizo. Great.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:37, 1 reply, 16 years ago)

I may have to concede defeat on the scratching front
Most people are repulsed by it, but the soft fat is my favourite part of a good, chunky pork scratching.
(LongJohnBaldry, Tue 20 Apr 2010, 14:40, Reply)