Inside Checkla-Ukrania's Black Pudding Factory

We are all stuffed following the recent Meteor day celebrations, especially since we all scoffed on Checkla-Ukrania's national dish, black pudding. But where does our beloved black pudding come from? Well, Checkla-Ukrania wiki were provided with an exclusive inside look at the sole factory that makes true, Checkla-Ukranian black pudding.

Chernee Puddink's family has been making black pudding at the Puddink family factory for thousands of years. Her great to the power of 90 uncle was the very priest who created black pudding, initially as a blood offering to the ancient meteor god, but began making it and selling it as a loved food for the masses. Even until now, black pudding is not considered true Checkla-Ukranian black pudding unless it was made at the Puddink family factory.

"It's such an honour to be keeping on the family tradition of making black pudding for all Checkla-Ukranians, and seeing them so happy to eat it," she says.

When I first arrived at the factory, Chernee greeted me at the door, and led me to the main plant rooms, where all the black pudding magic happens. Obviously, I didn't get to see every single part of the process, since the recipe is a secret protected by the Black Pudding secret act of 10 BC, but I did get to see how the blood is prepared and combined. The blood component of black pudding consists of pig's blood, which must be from free range pigs, and most importantly, fish blood, which is usually earn from a good catch following a round of horizontal fishing. Both of these types of blood are by-products of producing meat, which enables maximum efficiency of the whole Checkla-Ukranian food production system, and minimum food waste.

"The fish (blood) is what makes the taste of Checkla-Ukranian black pudding so distinctive. Fishing is the pride and joy of Checkla-Ukrania, so obviously the national dish contains fish," Chernee tells me. She then shows me all the different types of fish blood they use. Her particular favourite is Salkeral blood, which has a unique salty, rich taste. Pork blood arrives to the factory in a dehydrated form, but the fish blood delivered fresh, arriving straight from the nearby fish processing plant.

The blood is combined with suet and oatmeal, then is wheeled off to a secret room where the secret recipe is put to work.

Following this plant room tour, Chernee leads me to her very nice office, where she treats me to tea, and of course, black pudding.

"Black pudding is our life," she says proudly, "black pudding is our culture."

So next time you tuck into your black pudding, you have the Puddink family factory to thank.