Black Pecatum

From: 3,50

If you like blood botifarra you will enjoy as its name indicates. If you are good in the kitchen, you can prepare sinful dishes.



We make our black pecatum from an original recipe reformulated by Josep, the fifth generation of Casa Noguera:

  • We will use the belly, jaw and fresh pig’s blood, all mixed with salt, pepper and aromatic spices.
  • We stuff them into a stainless steel mould.
  • When stuffed, we place the pecatum in a cauldron full of water and cook at 90ºC.

The result is an excellent black pecatum without any pork rind, this prevents it from having a rubber texture, we only add the pork.

It can be eaten in sandwiches or grilled,or you can grate it or sprinkle it.

Due to its high iron content it is ideal for sportsmen and students.

How we make this product

Ingredients for the black pecatum:

  • Pig’s meat (belly, jaw and fresh blood).
  • Salt.
  • White pepper.
  • Aromatic spices.

Additional information


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140gr, 500gr

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