Blood Bull with Pistachio

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.