so blood pudding wasn't really an option, I believe it needs to be used straight away, is that right?
Yes, this is right, it has to be constantly stirred whilst still warm (according to the HFW book -) to remove the 'strings' which are natural clots which form whilst the blood is cooling; use a wooden stick or a wooden spoon handle. Destringed blood will keep for 48hrs in the fridge or can be frozen.
Apparently some lage abatoirs will destring it for you; so it may be worth asking your local butcher for some destringed blood.
You have all made me very envious, and I may need to buy some loin sometime, to try and make my own "back" bacon!
mat