Black Quack

For the past few days I have been in Norfolk; a place very dear to me and, food wise, a real hub of products that are available. It is now a tradition to go to Tavern Tasty Meats, a truly great butchers in Norfolk. They have an expanse of freezers in the “patio” outside, selling delicacies of wood pigeons, pheasants, venison and pies. Inside it is a normal affair, with plenty of beautiful meat on display, and many tinned food. It is nice to see thay they have a more “supermarkety” section, where meats are prejointed, premadeup and prepriced. This obviously allows people to get straight to the till rather than chatting to the friendly and knowledgeable staff… Who would want that?! Anyway, moving on. We had to buy much of the usual things, but then, as a boy in a sweet(or savoury) shop, I saw some scotch eggs. The size of them caught my eye, as they are made with duck eggs (hence the quack in their name-see the title of this post if necessary!). When I cut one open for lunch, the black part was explained: the sausage meat is mixed with black pudding for a decadent taste. So, with the rule of scotch eggs (never eat them cold), eating this black quack was a revelation. Very rich, with yolk and black pudding working together well, and the crisp crumbs adding texture and the rather comforting flavour of toasted bread, if you see what I mean. Definitely worth a stop if you are nearby in Norfolk, please support them! Tavern Tasty:


2 thoughts on “Black Quack

    • No the black quack isn’t on the website! How strange. The bacon I bought (all 30 rashers of it!) was thin cut and smoked. A very merry christmas to you too: thank you for reading my posts!

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