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An Irish form of black/blood pudding - particularly popular in county Cork, where it"s colloquially called "Packet" - originally, it was made from cow"s or sheep"s rather than the more usual pig"s blood. Still often made on the farm for home consumption, when a cow might be bled from the neck while alive, and an "instant" pudding made. Nowadays pig"s blood is more often used.

It"s often served sliced and either fried or grilled, often with eggs and bacon. For a recipe see Gourmet Britain Recipe section.

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