Blood Bull with Pistachio

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Josep took the recipe for the blood bull from grandfather Juan Ramón and reformulated it to be able to add the delicious pistachios from Iran. You can enjoy the blood bull in infinite ways!



We make our Blood Bull following the original recipe of grandfather Juan Ramón:

  • We use belly, trimmings, jaws and pig’s fresh blood, but also snout, tongue, belly, etc. We use the best and tastiest parts of the pig!
  • We prepare the pig’s snout, belly and tongue with a previous maceration to then cook it and mix it with the rest of the meats.
  • We add green Iranian pistachios.
  • We chop all the meat into small dices and add salt, pepper and spices.
  • We mix it all and leave it to blend slowly, without hurries, with care and ensuring the resulting paste is well compacted.
  • We stuff it into the natural tripenamed the pig’s blind tripe and wetie it at then end with a handmade knot.
  • When stuffed we insert the delicacies in the cauldron with water at 80ºC for more than 3 hours, so it is well cooked.

The Blood Bull is probably the less known due to its youth, but it can be enjoyed in many ways: You can have it in a sandwich or as an appetiser.

How we make this product

Ingredients for Blood Bull with pistachio:

  • Pork (belly, trimmings, jaws, snout and tongue).
  • Fresh blood.
  • Green pistachio.
  • Salt.
  • Pepper.
  • ESecret spices.

Additional information


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100gr, 1kg, Taco 250gr

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