Pecatum with egg
We make our pecatum of egg botifarra following the original recipe of great-grandmother Ramona:
- We use pork belly and jaw, add a dozen free-range eggs per kilogram of meat and add salt, pepper and its secret spices.
- We mix it all and leave in vacuum 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 result is an excellent pecatum of egg botifarra which is considered the best in the world, its mild flavour makes it ideal for the youngest members of the family.
It is excellent for sandwiches or grilled.
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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