Martin M. Miles' photos with the keyword: black pudding

Spanish cuisine differs in many ways from the cuisines of France or Italy, which were more familiar to us. But it is exciting and sometimes very surprising. Fried eggs and chips are not surprising. The three slices of black pudding are "morcilla" and differ from the English "black pudding" or the French "boudin". The "morcilla de Burgos" we had here has rice in it, so the little white bits are fat - and rice.

Richardis, wife of Charles III (aka "Charles the Fat") and so "Holy Roman Empress", founded the abbey in Andlau ca 880. Later she lived here (as the abbess). She was known for her piety and so she was canonised, when Pope Leo IX paid a visit to the abbey in 1049. Another frame of the frieze in Andlau. A story about domestication! A wild boar - and it´s domesticated cousin. A hunter (to the right) points out to a wild boar to his dog. I think, that the animal outside the frame is a boar, as they were hunted with spears. And it connects to the rest of the story.. There are two butchers. The person in the middle hold up his axe, to kill the (domesticated) pig. He will hit the pig´s head with the edgeless side of the axe - and then cut it´s throat. This method is still in use today. Somewhere. His collegue standing to the left is already waiting - and sharpening his long knife meanwhile. As soon, as the pig is dead, they will start to prepare the "black pudding", known in France as "boudin noir" , in Germany as "Blutwurst".

Le Puy has many tourists - and so as well really many restaurants. Of course most offer "Lentilles verte du Puy", but we already had them before (with Roquefort!). So this night, we had choosen the "A la 5eme saison", na nice restaurant near the cathedral. Parmentier de boudin noir aux deux pommes et sauce miel

Trogir was founded by Greek colonists in the 3rd century BC. In Roman times this was an important harbour town. From the 9th century on Trogir was under Croatian rule and later part of the Byzantine empire. A diocese was established in the 11th century, in 1107 the Hungarian-Croatian King Coloman ("The Bookish", "Kálmán Könyves") granted the autonomy. Saracen troops conquered Trogir in 1123 and demolished most of it. From 1420 upto 1797 Trogir belonged to the Republic of Venice. For a short while it belonged to the Napoleonic kingdom of Italy, but upto 1918 Trogir was part of the Habsburg Empire. Trogir is more than 2000 years old. It grew under the influence of the ancient Greeks, the Romans, and the Venetians... Trogir's medieval core, surrounded by walls, comprises (about 10) churches, houses and palaces from the Romanesque, Gothic, Renaissance and Baroque periods. Since 1997 the centre of Trogir is a "UNESCO World Heritage Site". The Cathedral of St. Lawrence was erected from 1213 on the foundations of cathedral destroyed by the Saracens in 1123. Most of the work was done in the 13th century. This cathedral is world wide known for Master Radovan´s portal. The portal was carved by the local architect and sculptor Master Radovan (and his workshop). It was completed and signed by Radovan in 1240. Here are the two sides of the portal. The door posts are decorated with reliefs and two carved columns with scenes of hunting and beasts. The interior door posts are decorated with the allegories of months. On the left side are December, January and February, on the right are April and March. Her are "Labours of the Months". The pig did not survive (see previous upload), so now, sausages are produced. I´m not sure, what it poured into the butcher´s large cup. Would he drink wine or beer, while boiling the sausages - or is this the pig´s blood? Then he may just produce "black pudding".