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Traditional Blood Botifarra
From: 3,75€
We use the best pork meat and the fresh blood from this animal. You can eat it in a sandwich, grilled or use it to make a stew. As it is rich in iron, it is ideal for sportsmen and students!
Elaboration
We make our blood botifarra from an original recipe reformulated by Josep, the fifth generation of Casa Noguera:
- We will use the belly, jaws and fresh pig’s blood, all mixed with salt, pepper and aromatic spices.
- We stuff it into natural pig’s tripeand tie it by hand with a cotton string.
- When stuffed, we place the blood botifarra in a cauldron full of stock which we cook at 90º.
- The result is an excellent blood botifarra sausage without any pork rind, this prevents it from having a rubber texture, we only add the pork.
It can be eaten in sandwiches or grilledand is ideal to make a stew along with the white botifarra.
Due to its high iron content it is ideal for sportsmen and students.
How we make this product
Ingredients for the black botifarra:
- Pork meat (bacon, double chin and fresh blood).
- Salt.
- White pepper.
- Aromatic spices.
- It contains all the necessary additives for your food safety. You can contact us for more information.
Additional information
| Weight | N/A |
|---|---|
| Allergens | Celery free, Gluten free, Lactose free, Mustard free, Nut free, Soya free, Sulphites free |
| Formato | 1kg, 200gr |
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