The Secret of the Abbot’s Pudding: Pork Fat and Port Wine

The Secret of the Abbot’s Pudding: Pork Fat and Port Wine
Pudim abade de Priscos, gleaming in its caramel coat. No Ponto via Wikimedia Commons/CC BY 3.0
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I took my first bite and felt the creamy, full-bodied pudding melt across my tongue, with such a richness that left me wondering if I really wanted to move on from the incredible moment. Alas, I did not, so I moved in quickly for another lingering spoonful. The sweetness made my cheeks tingle, and I turned to my tour guide with my eyes wide. 
He laughed. “There is a defibrillator in the back as well.”
Kevin Revolinski
Kevin Revolinski
Author
Kevin Revolinski is an avid traveler, craft beer enthusiast, and home-cooking fan. He is the author of 15 books, including “The Yogurt Man Cometh: Tales of an American Teacher in Turkey” and his new collection of short stories, “Stealing Away.” He’s based in Madison, Wis., and his website is TheMadTraveler.com
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