Bury Market. A fantastic place for meat and vegetable shopping in general, and with boastin 250,000 visitors a week it’s a thriving place too. The steamed potatoes here are mouth-watering, served with butter and salt, but the real delicacy is Bury black pudding. It is sad that something the middle class foodie would lap up in France (ah! boudin noir!) is shunned in England by those who should know better.
Like the best peasant food the world over the ingredients are a testimony to poverty and ingenuity driving the creation of a delicacy made from seemingly unpromising ingredients. Basically black pudding is made from blood and fat. But the secret is the flavourings used: in Bury traditionally they use pennyroyal, marjoram, thyme, mint and celery seed. The Black Pudding Stall serves them hot with lashings of mustard, and if you turn your nose up at that more fool you.
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