Originating in the town of Saint-Romain-de-Colbosc, this black pudding was first made in the Middle Ages. However, in 1902 its popularity started to increase, when a local pork butcher, Émile Maze, revived the recipe.
This charcuterie has a tender texture, and is made from 30% onions, 60% pigs' blood, and 10% crème fraîche. Its distinctive taste comes from putting a piece of pork fat in its centre, before inserting it with the other ingredients into a natural sausage skin. Then the black pudding is pricked and plunged into boiling water to cook.
Having a delicious onion flavour, Saint-Romain black pudding is eaten fried in lard. Once the skin has burst, it is removed and the contents continue cooking in crème fraîche and calvados. It is usually served with cooked apples and a glass of good cider.
A black pudding brotherhood regularly holds its meetings in Saint-Romain-de-Colbosc.