White Bull – Shepherd’s Delight

We make our White bull- Shepherd’s delight following the original recipe of grandfather Juan Ramón and reformulated by Josep:

• We use belly, trimmings and pig’s jaws, 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 chop all the meat into small dices and add salt, pepper and spices.
• We mix it all and we 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 we tie 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.

In this White bull version we have removed the walnut and truffle in order for this bull to be suitable for people who are allergic to nuts.

The result is an excellent Bull- a delicacy that can be eaten in sandwiches or is ideal as an appetiser.