Black Puddin is a sweet handcrafted prodeced in the country of the state of Rio Grande Norte, featured the region of Seridó. It has a consistency cream, sweet, strong flavor, dark color and its main ingredients of animal origin are fresh blood and lard. This study had as main objectives to verify the microbiological quality and the sensorial acceptance of the black puddin produced in the countries of Carnaúbas dos Dantas and Parelhas of Rio Grande do Norte, owing to it is a product elaborated handcrafted mostly, without any good manufacturing practice. The Analyzes to find coliforms (APHA method (2005), most likely number - NMP), molds and yeasts (standard plate counting method). For sensorial analysis two samples were served to 60 untrained testers. An acceptance test was applied with a structured scale of nine points (Hedonic Scale), according to the method presented by Dutcosky (2013). The results of the sensorial tests were processed through Tukey test for comparison of means between samples and histogram of frequency of notes. According the results, the microbiological evaluation in both samples revealed absence for both the determination of molds and yeasts and for total and thermotolerant coliforms, In the last two cases, with no presence of gas or turbidity in the inoculated tubes. The sensorial acceptance index of the black pudddin from Parelhas and Carnaúba dos Dantas with values over 70%, which implies acceptance of the product by the consumers who did the analysis. The statistical difference between means 5% significance, was determined by the Tukey test, which the samples were found are statistically the same.