At the heart of black pudding is animal blood, most commonly sourced from pigs, though some regional traditions use cattle blood instead. In earlier times, fresh blood was collected during slaughter and used immediately, ensuring that no part of the animal went unused. Modern preparation typically relies on processed or dried blood to maintain safety, consistency, and shelf stability. This key ingredient gives black pudding its distinctive dark color and also contributes nutritional benefits, particularly as a rich source of iron and protein. Historically, this made it a valuable food in rural communities and during periods when access to reliable nourishment was uncertain.
