This tasty black pudding is made in the town of Beasain. The Beasain recipe is known throughout the Basque Country because unlike most black puddings, it is not made with rice. This results in a black pudding that is a lighter, more succulent product.
This Beasain black pudding is made from onions, leeks, oregano, pork blood and lard and salt. It should be prepared in its packaging either by boiling it or by heating it in the microwave for 10-15 minutes. It is not suitable for frying.
This Beasain black pudding comes pre-cooked and it can be kept in the fridge for three months.
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Olano Harategia is an award-winning butcher in the Basque Country. It is the 11-times winner of the prestigious black pudding contest that is held annually in November in Beasain.
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