Whilst on the subject of ancient recipes using all of the excess bits of a pig here is the recipe to make your own Black Pudding. The finest breakfast invention since breakfast. Not soft and squidgy like a boudin noir but firm and sliceable into rounds. A greasy spoon in Stockport used to have them made large enough to make a black pudding burger with a fried egg and brown sauce. Mmmm.... Emigrants would have taken assorted variations on the theme from their own local tradition. I have eaten them from Spain to Sweden. All good, all different but the British Black Pudding is far away my favourite (sorry my local butcher with your Boudin Noir although when you make yours in season the chestnut version comes close).