This old recipe, which dates back to the 17th century, has made the name of the small Ardennes town of Rethel. Its Red Label (Label Rouge) and Protected Geographical Indication testify to the quality of this Rethel speciality: a white pudding without preservatives, artisan-made, whose ingredients - high-quality fresh pork, milk, whole eggs, shallots, salt and pepper - guarantee a tender dish full of flavour.
Traditionally served at Christmas, boudin blanc from Rethel is also enjoyed with aperitifs - fried and served in small slices - as a starter or as a main course served with potatoes.
Every year in Rethel, boudin blanc is celebrated in the last weekend of April, with tastings and events like the pudding-eating contest.