David and Amélie’s charcuterie specialty seduced the taste buds of the Confrérie des Chevaliers du Goûte-boudin during the annual competition at the end of September. A great recognition for the couple.
David Hernandez is a butcher. For two and a half years he has been traveling to the markets of the Tarn-et-Garonne with his partner Amélie Perez. No shop. The Pride couple moved to Caussade, Valence d’Agen, Montauban and Castelsarrasin. Everything is local and artisanal. This need in the quality of the products is felt on the plate. This is demonstrated by the success of his black pudding with customers.
At the end of September, David decided to join the best of this specialty of cured meats by participating in the 2022 edition of the competition of the Confraternity of the Knights of Tasty Pudding in Mortagne-au-Perche (Orne). A world-famous and renowned competition among lovers of culinary traditions. “He was a supplier who pushed me to register. He was convinced that my pudding had all the possibilities,” says the 30-year-old.
And he was right! For his first participation in a competition, the Tarn-et-Garonne professional comes out with the “grill d’or”, the highest regional award awarded, and the 1stis prize for the South-West in the category “preparation of traditional black pudding”. A source of pride for David, who has been in the industry for sixteen years: “It is a great reward for our work. Our know-how is recognized by professionals”.
nice and good
For this competition, David’s black pudding made the difference among the 600 samples sent to the jury, from all over France, but also from Germany, Austria and Canada. The butcher prepared it as is customary in tradition: chop with a knife, season, simmer in broth for four hours. “Blood, salt, pepper and nothing else. Simple but effective,” he sums up.
About 800 grams very precise were then vacuum packed and sent to the Confrérie for tasting. Appearance, cut, taste, softness, color, cooking, seasoning… were examined by 150 tasters with expert palates in the sector. With a final score of 20,020 / 20, David’s traditional black pudding seduced the jury’s taste buds. “They found it visually beautiful and balanced on the palate,” says the winner.
After this first consecration, the couple does not intend to stop so well. “It made us want to participate in other delicatessen competitions,” smiles Amélie, who helps with production and packaging. Dried sausages, sausages, chorizo, coppa, paté… There is still a lot to do. The excellent feedback from our customers encourages us in this direction. “It is therefore difficult to imagine an end … in water sausage.
