Basque Blood sausage
The blood sausage is made from Ibaiama pork's head, with a subtle blend of stewed onions, garlic, fresh leeks, and fresh thyme. The mixture is lifted with chilli pepper to gives an exceptional taste.
Tasting advice: Eat it in thin cold slice or slightly seared on mashed potatoes.
Pork head (born, raised and slaughtered in France Basque Country), rind, throat and pork lung (born, raised and slaughtered in France Basque Country), pig's blood, onions, leeks, carrots, garlic, salt, black pepper , chilli pepper from the Basque country (0.8%), 4 spices, thyme
from Basque Country
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