Pecatum with Egg

From: 3,50

It is the egg botifarra that you like so much, although with a sophisticated touch: the pecatum. Ideal for sandwiches, aperitifs, but specially to add an artistic touch to your kitchen.



We make our pecatum of egg botifarra following the original recipe of great-grandmother Ramona:

  • We use pork belly and jaw, add a dozen free-range eggs per kilogram of meat and add salt, pepper and its secret spices.
  • We mix it all and leave in vacuum to blend slowly, without hurries, with care and ensuring the resulting paste is well compacted.
  • We stuff them into a stainless steel mould.
  • When stuffed, we insert the pecatum into the cauldron with water at 80ºC for more than 2 hours, so it is well cooked.

The result is an excellent pecatum of egg botifarra which is considered the best in the world, its mild flavour makes it ideal for the youngest members of the family.

It is excellent for sandwiches or grilled.

How we make this product

Ingredients for the pecatum with egg:

  • Pig’s meat (belly, fat, jaw).
  • Free-range eggs.
  • Salt.
  • White pepper.
  • Spices.

Additional information


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140gr, 500gr

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