Black Pecatum with Pistachios

From: 3,50

If you like the blood botifarra and you love pistachios, the black picatum with pistachios is for you. It is ideal for a gift too.



We make our black pecatum with pistachios 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 will add pistachios to give it that touch of colour and aromathat we like so much.
  • 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.
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).
  • Pistachios.
  • Salt.
  • Aromatic spices.

Additional information


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140gr, 500gr

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