Is the Maltese black pudding doomed?

Also known as blood-sausage, black pudding was first attested in the UK in 1868, perhaps influenced by German blutwurst. Probably it was brought to Malta by the Knights.

Known in Malta as mazzita, this delicacy is popular all over Europe and the Americas. There are many variations and traditional names. It is a question of love or hate but nearly each area has its own specialty.

In fact a variety of blutwurst, the rotwurst from Thüringia, has geographical indication protection under EU law, with PGI status. In France also, there are many regional different boudins noirs such as the large boudin du Béarn. The French even have a Confrérie des Chevaliers du Goûte Boudin (Brotherhood of the Knights of Blood Sausage). In Italy, especially in Tuscany, it is best known as buristo. Even Spain has its specialty, the morcilla de burgos.

In Malta it was popular for many decades but has now disappeared from the butchers. While in certain European countries it enjoys PGI status, the Maltese mazzita is doomed to oblivion. If we are truly proud of our heritage, if we want to attract tourists for the Maltese cuisine, is it possible that some entity will not try to resurrect this humble food?

In Maltese there is a saying: "Fl-aħħar tal-mazzita ssib iż-żbiba" (at the bottom of the bloodsausage you will find the raisin) which means that one tends to face an anti-climax.

Does this saying now hold good for our mazzita itself? Is this the death knell or could there be a reprieve?