Black Market Pudding

by Tina Paterson on 6.07.2012

For a dish traditionally made out of excess blood from a slaughterhouse, artist John O’Shea is doing something rather different with his black puddings. He’s taking a novel twist to a very old recipe and creating the dish without actually harming any animals.

Sausages made of some sort of blood exist in cuisines across the globe, and John’s particular recipe is based on the traditional combination of herbs, cereals and pig’s blood that has been a staple of British and Irish diets for centuries. Except his Black Market Puddings have one difference: they are made with the blood of a living pig.

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