I wonder how many of you eat (or, ever ate) black-pudding and what's your opinion on it? Please understand the one I cooked is a very artisanal product. The butchershop where I buy this, announces "fresh black-pudding" and in a few hours, it's all sold out. I bought some last week. We consider these a real delicatesse. These are also quite soft when warmed up. Many eat them cold when still compact. Don't worry, they are always sold after a poaching process and a cooling/setting period. These are just warmed up in some butter on low heat or they will burst. Impossible to fry slices also, they will fall apart when warming them up. When cut, they look as in the picture; the filling slowly gets out. I served them with a tower made of layers of thin potato-slices cooked 10 minutes or so in chickenstock, alternated with layers of slowly panfried very thin onionrings until caramalized. Topped with applewedges, first panfried in butter for a while, then added a few tbsp's of sugar and a pinch of 5-spices; stirfry until caramelized. Yummie!