Blood Bull with Pistachio
Elaboration
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 the black bull with pistachio:
- Pork (bacon, lean, dewlap, belly, snout and tongue).
- Fresh blood.
- Green pistachio.
- Salt.
- 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 | Egg free, Gluten free, Lactose free, Mustard free, Soya free, Sulphites free |
Formato | 100gr, 1kg, Taco 250gr |
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