Black Country Food

Tasting the plain, good 'fittle' of the Black Country - just remember to pull the hairs out of those pork scratchings.

With Britain's entry into the Common Market on the horizon 1972 was a good time to celebrate all the Midlands food we'd shortly be exporting. From black pudding to scratchings to faggots and chitterlings the chefs of the Black Country certainly have a way with the bits of a pig that other cooks might want to avoid. Winston Homer of the Black Country society is on hand to tell Sue Jay about the best beer in the world (no less) and the shoppers of Wednesbury market try some samples.