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Normandy
Boudin noir de Mortagne
In Mortagne-au-Perche, boudin noir has its own brotherhood, fair and international competition.
Charcuterie speciality from Normandy.
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Normandy
In Mortagne-au-Perche, boudin noir has its own brotherhood, fair and international competition.
Charcuterie speciality from Normandy.
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As early as the 19th century, charcuterie from Mortagne-au-Perche enjoyed a certain renown. Boudins were known there under the old name of 'sangs cuits', a Mortagne speciality that gave its name to the local brotherhood. The boudin itself only came to prominence in 1931, at the Exposition coloniale de Paris.
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The town's bond with boudin noir was forged for good in 1963. The Confrérie des Chevaliers du Goûte-Boudin was founded on 23 March of that year, the day Mortagne-au-Perche opened its first Foire au Boudin. Its members, Percherons by birth or adoption, seek to promote the Perche and its products, catalogue the variety of France's boudins, and encourage quality through annual competitions.
Every third weekend in March, for more than fifty years, boudin noir has had its own international competition, centred around a great celebration of terroir. There, the brotherhood elects the best boudin; German, Austrian or Canadian competitors register each year. The highlight of the festival remains, by tradition, the biggest boudin eater competition.
Taste
savoury, lightly spiced
Texture
soft
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Boudin noir de Mortagne is traditionally enjoyed pan-fried or grilled; it also features in tarts, quiches or gratins. It pairs wonderfully with mashed potatoes, a green salad or a glass of cider from Normandie.
Boudin noir de Mortagne is not associated with any official quality mark (PDO (AOP), PGI (IGP), Label Rouge): its renown stems from the Confrérie des Chevaliers du Goûte-Boudin, founded in 1963, and the fair and competition it organises each year in March.
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