Chadwick’s Original Bury Black Pudding

Description

🏅 Chadwick’s Original Bury Black Puddings

The Ultimate Lancashire Delicacy

There’s black pudding — and then there’s Chadwick’s Original Bury Black Pudding, a legendary name in Lancashire food culture. With a recipe dating back to 1865 and a market stall presence since 1929, Chadwick’s is truly a Bury institution.

Today, the stall is proudly run by Tony and Mary Sinacola — Mary being a direct descendant of the Chadwick family. The couple carry on the family tradition with pride, and when it comes to the secret seasoning, the story goes that Mary only passed it on to Tony when she went into labour with their first child — the only time she couldn’t make the puddings herself.

🎪 A Bury Market Tradition

On market days, it’s not uncommon to see a queue winding around the stall — loyal customers waiting for their hot black puddings, often eaten there and then with a generous spoon of fiery, homemade English mustard crafted by Tony and Mary themselves.

🍽 What Does It Taste Like?

Describing the taste is no easy task — it’s a unique blend of porkiness, warm spices, and herbs, with a beautifully crumbly texture. It may not sound like much on paper, but one bite and you’ll understand why people travel miles for it.

👨‍🍳 How to Cook

Cooking Chadwick’s Black Pudding is simple:

• Simmer whole for 8–10 minutes,

• Slice and fry or grill until crisp.

Perfect as part of a full English breakfast — especially with eggs and bacon — or simply on its own with a dollop of mustard.

“A proper black pudding, rich with tradition and flavour.”

— Tom Parker Bowles, The Daily Mail

Location – Bury Market, Lancashire

Click Here For Instructions On How To Safely Freeze And Defrost Black Pudding.