As the saying goes, everything from the pig is used, nothing is wasted. Black puddings make use of the blood. When the pig is slaughtered the blood is collected and emptied on sliced bread. If we add onion to the rinds and bacon left over at the end of the slaughter, you get black pudding. This product is very appreciated in gastronomy as it is essential to make the most renowned hot dish in mountain areas: Olla in Val d’Aran, Pallars and Vianda in Escudella in many parts of Catalonia.

Ingredients: pork fat, blood, bread, onions, bark, natural gut, salt and other spices.