We make our black pecatum from an original recipe reformulated by Josep, the fifth generation of Casa Noguera:
- We will use the belly, jaw and fresh pig’s blood, all mixed with salt, pepper and aromatic spices.
- We stuff them into a stainless steel mould.
- When stuffed, we place the pecatum in a cauldron full of water and cook at 90ºC.
The result is an excellent black pecatum without any pork rind, this prevents it from having a rubber texture, we only add the pork.
It can be eaten in sandwiches or grilled, or you can grate it or sprinkle it.
Due to its high iron content it is ideal for sportsmen and students.
Packaging and delivery
Product available in three types of packs (family format of 140gr, nougat of 0.5kg or bar) vacuum packed to ensure its conservation, flavour and quality.
We deliver this product to points of sale and catering businesses in Barcelona and the vicinity in 24h. For other locations, contact us and we will provide more specific information.
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