Cornish, Artisan Pork Hogs Pudding 300g
Cornish, Artisan Pork Hogs Pudding 300g
In stock
Why you’ll love this
- Cornish Outdoor-Reared Heritage Pork
- Award Winning Flavour
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Cornish Hogs Pudding, the multi award-winning jewel in the Primrose Herd crown. A delicious Cornish white pudding made from a secret recipe using a combination of herbs, spices and the finest pork. The puddings are cooked in natural casings and can be eaten hot or cold.
Pack Size 300g.
ALLERGENS : Contains WHEAT, GLUTENOur pork is always fresh, vacuum packed and shipped in recyclable packaging.
Primrose Herd's Pork is sourced from their own farm or local smallholder farmers in Cornwall. The pork is bred to the highest of welfare standards and Primose Herd only works with farms that share their values of natural, slow-growth, with plenty of space and freedom to roam. Primrose Herd itself is a mixture of traditional breeds, all of which have special qualities. Gloucester Old Spots and Large Blacks are reared on the family farm. Tamworths, Welsh, and British Lops are sourced from neighbouring farms in West Cornwall. Their traditional farming ethos results in excellent marbling in the meat and a great flavour, and their meat is of award-winning quality.
Delivery Information
Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
👨🍳 Chef’s Tip: Getting the most out of your Hogs Pudding
Hogs pudding (the West Country favourite loaded with black pepper, cumin, and allspice) Because it contain pork meat, suet, and grains (oats or barley), the magic lies in getting a crusty, caramelized exterior while keeping the center smooth and spiced.
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Slice to the Sweet Spot: Cut the pudding into rounds 1.5 cm to 2 cm thick (about $3/4$ inch). If sliced too thin, the rounds break apart in the pan; if too thick, the outside browns before the center warms through and softens.
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Leave the Skin On for Structure (Remove After): If your pudding has a synthetic casing, peel it off before slicing. If it’s a natural casing, keep it on while frying to hold the disc together, then let guests trim it at the plate if needed.
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Use the Right Pan & Fat: Heat a heavy skillet or cast-iron pan over medium heat. Fry in foaming butter combined with a splash of oil, or use leftover bacon fat. The milk solids in butter help caramelize the oats and suet, giving you a deep golden color.
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Hands Off for the Crust: Lay the rounds down and cook undisturbed for 3 to 4 minutes per side. You want to build a distinct crispy crust (the Maillard reaction) on both faces. Flipping too early causes the pudding to crumble.
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Beyond the Fry-Up (Chef's Secret): Don't limit white/hogs pudding to a breakfast plate!
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Seared Scallop Partner: Sear a thick round of hogs pudding, top it with a pan-seared sea scallop, and finish with a drizzle of apple purée. The heavy pepper and spices cut through the sweet scallop brilliantly.
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Stuffing & Crumble: Crumble raw or light-seared pudding into pork chop stuffings, chicken breast cavities, or sausage rolls to elevate the texture and herbal aroma.
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Shipping
ArtisanBox policy- Each maker packs and ships direct, so a mixed basket can arrive in separate parcels.
- Delivery cost per maker is shown in your basket and at checkout.
- Dispatched Monday to Friday; not at weekends or on bank holidays.
- Free delivery on baskets over £100 with code FREEDEL.
Returns
ArtisanBox policy- Perishable food can't be returned for a change of mind.
- Faulty or damaged? Email customer@shopartisanboxhits.com within 48 hours with photos.
- Unopened non-perishable items can be returned within 30 days of delivery.
- Refunds reach your original payment method in 5–10 business days.
This award-winning artisan hogs pudding receives overwhelmingly positive feedback. Customers said it's "absolutely delicious" with "nice and spicy" flavor, perfect for breakfast. Many praised the speedy delivery and noted it evokes nostalgic memories of home. However, one customer found it bland compared to Irish white pudding.
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