and we're about to visit a black pudding company.

而我們要去拜訪一家黑布丁公司。

Black pudding is that one item

黑布丁是那一個項目

in an English breakfast plate

英式早餐盤

that you either love or hate.

你要麼愛要麼恨。

Why?

為什麼？

Because it has blood in it.

因為它裡面有血。

But it is also that one item

但也就是這一項

that has the most history,

有最多歷史的。

especially here in Lancashire,

特別是在蘭開夏郡這裡。

which is known for being the county

縣

that brought it to fame.

使其名聲大噪。

So it's time to see how it's made.

所以是時候看看它是怎麼做的了。

Let's go!

我們走吧！

In Bury, we met with Richard Morris,

在Bury，我們見到了Richard Morris。

production director at the Bury Black Pudding Company.

布里黑布丁公司的生產總監。

His grandfather was a butcher,

他的祖父是個屠夫。

and it is his black pudding recipe

這是他的黑布丁配方。

that the company uses today.

公司今天使用的。

Richard Morris: People have this idea of black pudding as,

理查德-莫里斯。人們對黑布丁的看法是：

it's all bits of animals and stuff.

都是些動物之類的東西。

There's no meat in a black pudding.

黑布丁裡沒有肉。

There's blood in a black pudding,

黑布丁裡有血。

but there's no meat. It's cereal-based.

但沒有肉。這是穀類為主。

Claudia: Black pudding starts with a dry mix

克勞迪婭：黑布丁從幹混開始。

of pig blood, seasoning,

豬血，調味料。

rusk, and oatmeal.

rusk，和燕麥片。

And when we say dry, we mean this.

我們說的幹，就是指這個。

Seriously? [laughs]

真的嗎？[笑]

Richard: Yeah.

理查德：是的。

You'd never guess. It's actually a dried blood.

你絕對猜不到。這其實是一種乾涸的血液。

So, if you smell that, what would you...?

所以，如果你聞到了，你會怎麼... ？

Claudia: Yeah, it just smells like herbs.

克勞迪婭：是的，它只是聞起來像草藥。

Yeah, it smells like the seasoning.

是啊，聞起來像調料的味道。

Richard: Yeah, the seasoning.

理查德：對，調料。

Claudia: There's no blood, any blood smell at all.

克勞迪婭：沒有血跡，一點血腥味都沒有。

Richard: No, it's a nice aroma.

理查德：不，這是一種很好的香氣。

And we use dried blood

而我們用的是幹血

because it's developed to a certain parameter,

因為它的發展到一定的參數。

so it's very safe, food safe.

所以它是非常安全的，食品安全。

Claudia: What is the difference

克勞迪婭：區別是什麼？

with liquid blood?

用液態血？

Richard: It's much more consistent.

理查德：這就更一致了。

Using fresh blood, that can change

使用新鮮血液，可以改變

with different animals, what they've been fed on.

與不同的動物，他們被餵養的東西。

So this is very consistent product,

所以這是非常穩定的產品。

which fits what we do.

這符合我們的工作。

We also have rusk then,

我們也有Rusk那麼。

which is breadcrumbed flour,

也就是麵包屑麵粉。

used heavily in manufacture of sausage.

大量用於製造香腸。

That's what gives sausage a fluffy texture.

這樣才能讓香腸有鬆軟的口感。

Claudia: Oh, I see.

克勞迪婭：哦，我明白了。

Richard: And we also have oatmeal as well.

理查德，我們也有燕麥粥我們也有燕麥粥。

So, oatmeal that's been ground,

所以，燕麥片被磨碎了。

so it's a fine oatmeal.

所以它是一個精細的燕麥片。

And that, again, if you added water to that,

而這，又是如果你加水的話。

it would go a bit stiffer.

會更硬一些。

So the two together make a nice texture.

所以兩者結合在一起，質感不錯。

Claudia: Oh, yeah, 'cause they complement each other.

克勞迪婭：哦，是的，因為他們互相補充。

Richard: Yeah, exactly.

理查德：是的，沒錯。

I think heavily in England,

我認為在英國重。

especially north of England,

尤其是英格蘭北部。

anything that's got lumps in it,

任何有腫塊的東西。

you gotta bite two or three times.

你得咬兩三次。

They call it gristle round here.

這裡的人都叫它 "碎石"。

[Claudia laughs] Chorizo and that sort of

[克勞迪婭笑] Chorizo和那種。

sausage are quite firm,

香腸是相當堅固的。

and that's more European.

而這更多的歐洲。

Around here, especially north of England,

在這裡，尤其是英格蘭北部。

it needs to be soft and very palatable.

它需要柔軟和非常可口。

Claudia: OK, so that is the taste.

克勞迪婭：好的，所以這就是味道。

Richard: Yeah, just regional things.

理查德：是的，只是區域性的東西。

Claudia: Regional taste.

克勞迪婭：地域品位。

Another two ingredients

另外兩種成分

are barley and fat.

是大麥和脂肪。

Unlike the rusk, oatmeal, and blood,

不像蘆花、燕麥、血。

they will be cooked

他們將被煮熟

before being added to the dry mix.

在加入到幹混料中之前。

Richard: The barley itself comes in loose like this.

理查德：大麥本身就是這樣鬆散的。

When we cook it up in these,

當我們用這些東西做飯的時候。

we leave room for it. It will swell up

我們給它留有餘地。它會膨脹起來

to about three, four times the size.

到三、四倍左右的大小。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

Looks like a Christmas sock.

看起來像聖誕襪。

Richard: [laughs] Yeah, yeah. Claudia: It does!

Richard:[笑] 是啊，是啊。Claudia: It does!

Richard: This is pork fat,

理查德：這是豬脂。

so if you think of a pork chop,

所以如果你想到了豬排。

where the meat is, the white piece of fat there,

肉的地方，白色的一塊脂肪有。

this comes in from Denmark,

這是從丹麥傳來的。

where they have fatter pigs.

在那裡他們有更肥的豬。

In England, the pig, the fat's like this.

在英國，豬，脂肪是這樣的。

So we don't have fat pigs.

所以我們沒有肥豬。

So this white piece of fat,

所以這塊白色的脂肪。

it comes in, in strips,

它的到來，在條。

which we have here.

我們這裡有。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

I didn't even notice that.

我甚至沒有注意到這一點。

It looks like textile, you know?

它看起來像紡織品，你知道嗎？

Richard: That's it, yeah.

理查德：就是這樣，是的。

So, we got a strip there.

所以，我們得到了一個條。

Claudia: Oh, no, it does look like meat, actually.

克勞迪婭：哦，不，其實看起來確實像肉。

Richard: And then this is then diced.

理查德。然後這個就會被切成丁。

So, this is the high quality.

所以，這才是高質量的。

There is no lean meat on this at all.

這上面根本就沒有瘦肉。

So we're just after the fat.

所以我們只是在追求脂肪。

Claudia: And this one is gonna be cooked, yeah?

而這個是要被煮熟的，是嗎？

Richard: Yeah, we dice it on a machine.

理查德：是的，我們在機器上切丁。

We weigh it into the stocking net again.

我們再把它稱入襪網。

So we, from here... Claudia: Ooh, another sock.

所以我們，從這裡...哦，另一個襪子。

Richard: We take it up, from there,

理查德：我們把它，從那裡。

and we pop it into that.

然後我們把它彈到那裡面。

Claudia: And this one is gonna shrink, or?

克勞迪婭：這個是要縮小，還是？

Richard: Yes, it will just shrink slightly

理查德：是的，它只是會稍微收縮一下而已

as it starts to give the moisture

當它開始提供水分

out of it, and the flavor.

出的，和味道。

The barley expands.

大麥膨脹。

This just reduces slightly, yeah.

這只是略微減少，對。

Claudia: And one net is for one batch?

克勞迪婭：而且一網打盡是一批？

Richard: Into a mix, there's four nets

理查德：進入一個組合，有四張網。

go into a mix. Yeah.

進入混合。是啊。

I'm giving you my recipe right now. [laughs]

我給你我的食譜，現在。[笑]

Claudia: OK, wow.

克勞迪婭：好的，哇。

Might have to write this down then. [laughs]

可能要把這個寫下來，然後。[笑]

Richard: Yeah. No, no, don't do that.

理查德：是的。不，不，不要這樣做。

Claudia: Barley and fat are cooked

克勞迪婭：大麥和脂肪都是熟的。

for one hour.

一小時。

Meanwhile, onion and water are mixed

同時，洋蔥和水混合

in this giant container.

在這個巨大的容器中。

When ready, they will be joined

準備好後，它們將被加入

by the dry mix,

由幹混。

containing blood, oatmeal, and rusk.

含有血、燕麥、赤褐色。

Richard: And then there's a motor on here.

理查德。然後有一個電機在這裡。

Basically, it will just,

基本上，它就會。

it's like when you whisk something up,

這就像當你攪拌的東西了。

but this does it 4,500 revs.

但這樣做它4500轉。

So it just whisks it up really quick,

所以，它只是嗖嗖嗖的真的很快。

and basically we rehydrate the product,

基本上我們對產品進行補水。

so you've got, like, a gravy consistency,

所以你已經得到了一樣， 肉汁的一致性。

where the dry blood's in it,

在幹血的地方。

the seasoning, the rusk, the oatmeal,

調味料，鐵鏽，燕麥片。

the flour, the onions,

麵粉，洋蔥。

and you've got your base mix there.

你已經得到了你的基礎組合。

Claudia: OK. So, wait, this one

克勞迪婭：好的，那麼，等一下，這一個。

is the barley that you were showing me earlier.

是你之前給我看的大麥。

Richard: Yeah. Claudia: Wow, and it's grown

理查德：是的。克勞迪婭：哇，它長大了。

so much in size, you were right.

這麼多的尺寸，你是對的。

Richard: Yeah, this is the barley you saw previously.

理查德：對，這就是你之前看到的大麥。

If I pick one up,

如果我撿到一個。

you'll see exactly the same, from there.

你會看到完全一樣的，從那裡。

See how it's swollen up?

看到它腫起來了嗎？

Now, that's cooked perfectly.

現在，這是熟的完美。

Claudia: So, this one is about,

克勞迪婭：所以，這個是關於。

it was, like, 2 1/2 kilos,

它是一樣，2 1/2公斤。

and now it is?

而現在呢？

Richard: Yeah, it's about 10 kilos now.

理查德：是的，現在大概有10公斤了。

Claudia: Wow.

克勞迪婭：哇。

Richard: We weight check it, so it's right.

理查德：我們稱重檢查，所以是對的。

If that was overcooked, it'd be 11, 12 kilos.

如果煮過頭了，那就有11、12公斤了。

We wouldn't use that.

我們不會用這個。

Claudia: So Christmas sock before Christmas,

克勞迪婭：所以聖誕節前的聖誕襪。

and Christmas sock after.

和聖誕襪後。

Richard: Exactly, yeah, exactly.

理查德：沒錯，是的，沒錯。

Wow, this is like a gym test.

哇，這就像一個體育測試。

Claudia: I know, I can see you with a couple -

克勞迪婭：我知道，我可以看到你與一對夫婦------。

Richard: [laughing] And I'm shaking.

Richard:[笑] 我在發抖。

Claudia: And you can do, like, a lunge thing, no?

克勞迪婭：而且你可以做，比如，弓步的事情，不是嗎？

Richard: Yeah.

理查德：是的。

Claudia: So, I see something else in here, though.

克勞迪婭：所以，我在這裡看到了別的東西，不過。

There's not just barley.

不僅僅是大麥。

Richard: Well, this is fat, diced fat,

理查德：嗯，這是脂肪，脂肪丁。

that we showed you earlier.

我們之前給你看的。

Again, this has been cooked up,

同樣，這也是熟能生巧。

if you notice it's not swollen up,

如果你注意到它沒有腫起來。

it's just cooked out,

它只是煮出來的。

and it actually loses the bits.

而它實際上失去了位。

We only use, in our products, only 3% fat,

我們的產品只使用3%的脂肪。

and those are the actual

而這些都是實際的

small, white pieces you see in the end product.

你在最終產品中看到的白色小塊。

If you don't want the fat,

如果你不想要脂肪。

don't eat the small pieces,

不要吃小塊的。

and you're on 0% fat.

而你是在0%的脂肪。

Claudia: So you can really skip it.

克勞迪婭：所以你真的可以跳過它。

Richard: Yeah, exactly.

理查德：是的，沒錯。

Claudia: Barley and fat are then added into the mix.

克勞迪婭：然後將大麥和脂肪加入其中。

Fat is mixed gently, not at high shear,

脂肪的混合要輕柔，不能高剪切。

to not break the dices.

為了不破壞骰子。

The mix is now ready.

混合物現在已經準備好了。

It's so brown!

它是如此的棕色！

Richard: Yes, like chocolate!

理查德：是的，像巧克力一樣!

Claudia: Yeah, it does look like chocolate mousse,

克勞迪婭：是的，它看起來確實像巧克力慕斯。

to be honest.

說實話。

Richard: Tastes a bit different to chocolate,

理查德：味道和巧克力有點不一樣。

but, yeah, it's not bright red

但是，是的，它不是鮮紅色的。

or anything like that,

或類似的東西。

people associate with blood.

人們與血液聯繫在一起。

It's a cereal mix with a blood base,

這是一種有血緣基礎的穀物混合食品。

so it's a chocolaty,

所以這是一個巧克力。

velvety sort of touch, yeah.

天鵝絨般的觸感，是的。

Claudia: But the color comes from the dried blood?

克勞迪婭：但顏色來自於乾涸的血液？

Richard: Yeah, it does, yeah.

理查德：是的，確實如此，是的。

Claudia: This is what gives it its color.

克勞迪婭：這就是賦予它顏色的原因。

Richard: Yeah, that's the main part of it.

理查德：是的，這是最主要的部分。

Claudia: The mix is stuffed

克勞迪婭：混合是餡的

in a natural casing made of beef intestine.

在牛腸的天然外殼中。

That is super quick!

那是超級快的！

Richard: So, that's the intestine

理查德：所以，這就是腸道。

that's been filled out with the mix.

那是被填滿的混合。

This is a portioning-control machine,

這是一臺分量控制機。

like you'd see with sausage fillers.

就像你會看到的香腸餡料。

And what it's actually doing,

以及它的實際作用。

it's spinning the product.

它的旋轉產品。

So it's doing that so quick,

所以它做的這麼快。

if you see from there.

如果你從那裡看到。

Claudia: So that you can portion it.

克勞迪婭：這樣你就可以分擔它。

Richard: And that's one portion

理查德那是其中一部分

that we then link into a black pudding.

然後我們將其連接成一個黑布丁。

Claudia: There you go, nice.

克勞迪婭：好了，不錯。

And it's always this shape, right?

而且一直都是這個形狀，對吧？

Richard: It's always this shape.

理查德：總是這個形狀。

Claudia: You can't have it as just a straight sausage.

克勞迪婭：你不能只把它當做一根直腸來吃。

Richard: And you can see with the linking,

理查德，你可以看到你可以看到與鏈接。

we tie that together with string there,

我們用繩子把它綁在一起

and then there, and then there.

然後那裡，然後那裡。

And we use the string to tie it up.

然後我們用繩子把它綁起來。

So, one's just been done here.

所以，一個人在這裡剛剛完成。

Claudia: Let's see.

克勞迪婭：讓我看看。

Oh, so you have a nice group, yeah.

哦，所以你有一個不錯的組，是的。

Richard: See these, they're tied up,

理查德：看到這些，他們被綁起來了。

all the same, same weight, right through.

都是一樣的，一樣的重量，直通。

And they're ready for cooking.

而且他們已經準備好做飯了。

Claudia: It's nice. Nice black color, no?

克勞迪婭：這很好。漂亮的黑色，不是嗎？

Richard: Yeah.

理查德：是的。

You will see now when it goes in, it's a grayish look,

你現在進去就會發現，它的外觀是灰色的。

and then it goes black after cooking.

煮熟後又會變黑。

Claudia: After cooking, all right.

克勞迪婭：做完飯後，好的。

Richard: Hence the name, black pudding.

理查德：所以叫，黑布丁。

So, that's the very traditional process

所以，這就是非常傳統的過程

that we still teach that to this day.

以至於我們到現在還在教。

A 100-year-old process, maybe longer.

百年曆史的過程，也許更長。

It's tied together.

它是綁在一起的。

You touch it, it's smooth.

你摸摸看，很光滑。

Claudia: Wow, yeah, that is very smooth.

克勞迪婭：哇，是的，那是非常順利的。

Oh, honestly, there is no grains at all.

呵呵，說實話，根本就沒有糧食。

It's just like when you brush your hands

就像你刷手的時候一樣。

through your hair, something like that.

通過你的頭髮，類似的東西。

Richard: Yeah, yeah, it's silky smooth.

理查德：是的，是的，它是絲滑的。

Claudia: Super smooth. That is.

克勞迪婭：超級順利。那是。

What about the casing,

那外殼呢。

are you supposed to eat it?

你應該吃它？

Richard: The casing can be eaten.

理查德：外殼可以吃。

It is edible. It's natural.

它是可食用的。它是天然的。

Personally, I don't. I take it off,

就個人而言，我沒有。我把它拿掉。

'cause it's quite thick.

因為它很厚。

It's probably the hardest to chew in the product.

這可能是產品中最難嚼的。

I like a nice soft, palatable product.

我喜歡軟硬適中的產品。

Claudia: So you can easily just peel

克勞迪婭：所以，你可以很容易地只是剝皮。

it off if you want.

如果你想，它關閉。

Richard: You can easily peel it off, yeah.

理查德：你可以很容易地把它剝掉，是的。

It's user friendly. [both laugh]

它的用戶友好。[都笑了]