Pecatum of White Bull with Walnuts and Truffle

We make our pecatum of white bull following the original recipe of grandfather Juan Ramón:

• We use belly, lean meat and pig’s jaw, but also snout, tongue, 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 California walnuts and black truffle.
• 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 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 combination of all the ingredients and the passion with which we prepare it, make it the most valuable pecatum of bull in the market.

The result is an excellent pecatum bull with walnuts and truffle that can be eaten in sandwiches or is ideal as an appetiser.