Traditional White Pudding for Foodservice Professionals

A delicate specialty of festive French charcuterie and winter menus, white pudding (boudin blanc) is celebrated for its silky texture, rich melt, and subtle aromatic balance. Whether pan-seared alongside caramelized apples, gently poached and finished on a plancha for an elegant starter, features in truffled variations for holiday banquets, or served as bite-sized cocktail appetizers, it brings refined regional charm to any menu.

Charcuterie Expertise Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas draws on over 50 years of charcuterie heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our selection features plain, morel-infused, truffled, and poultry-based white puddings prepared according to time-honored recipes. Available to purchase by the unit, box, or full pallet, our references fit any kitchen scale. To support global clients, our dedicated export department manages order consolidation, health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

Superior Cooking Integrity and Portion-Cost Control

Vetted for casing quality and delicate emulsification, the white puddings supplied by Le Delas golden evenly during cooking without cracking or losing their smooth texture. Quick and easy to prepare during busy services, they ensure elegant plate presentation, valuable labor savings, and strict cost-per-portion management.

What is white pudding?

White pudding is a mixed cooked white charcuterie, made with lean white meat from poultry, game, veal or pork. Fat is added: cream, butter or pork fat, and a binder: milk, egg or panade.

How old is the white pudding?

The first known recipe for white pudding appeared after that for black pudding. Originally, white pudding was eaten as a starter for festive meals in the Middle Ages in the form of a hot milk porridge. It was not until the 17th century that a cook stuffed it in pork gut for a presentation more suited to the tables of wealthy people. The tradition of white pudding as a starter for Christmas meals has continued.

Production of white pudding

White pudding is made from white meat, lean pork, poultry or veal. Pork fat or another fat is added, sometimes cream, eggs and/or milk. After embossing, cooking is done in unsalted water. The white sausage is then soaked in cold water so that it stays white. White pudding is appreciated for the finesse of its herbs, spices or truffles depending on the recipe.

White pudding regulations

The French charcuterie code specifies that the composition of white pudding must only contain white meats and their fat, eggs, milk, cream, salt, sugars, spices, herbs and flours or substances containing starch. You can call a blood sausage only a recipe whose added main ingredient does not exceed 40% of the total weight of the product. The starch must not exceed him 5% of the total weight. Otherwise, its displayed name must specify starchy or starchy.

How to prepare white pudding?

White pudding is prepared pan-fried or grilled over low heat, baked or wrapped in foil. As an accompaniment, we generally opt for mashed potatoes, apple sauce, mashed celery, or snacked apples.

To prevent the white pudding from bursting, it is recommended to poach it in boiling water for a few minutes. Then remove the casing, cut it into thin slices and return it to the pan.

In a more original way, you can accompany the white pudding with carrots and peppers with cumin or place it on an apple turnover accompanied by a green salad.

Some white pudding recipes on our partner site

Recipe for white chicken pudding with apples

Recipe for white pudding tatin with apples

White pudding Grand Hermine french meat atm.packed x18 ±2.25kg JEAN BRIENT

Qualitative reference, the white pudding "Grande Hermine" is prepared with 100% fresh French pork according to a traditional recipe: with fresh cream, cooked with porto, parsley and spices.

Tradition white pudding w/morel mushroom 2% french pork x18 2,25kg JEAN BRIENT

This white pudding with morels is made with choice ingredients. The secret of its flavour lies in the use of fresh milk from local partner farms for over 15 years. This milk is quickly processed to preserve its flavour and creaminess, then combined with pasteurised eggs and fresh cream to create the base for this traditional recipe.