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Although traditionally developed with pig's blood and chopped onion are versions that include bread crumbs to give more consistency and pork fat...

Although traditionally developed with pig's blood and chopped onion are versions that include bread crumbs to give more consistency and pork fat with garlic and paprika and even pine nuts. They are usually stuffed in natural pork casing, its length ranges from 20 cm to 30 cm. It is easy to find at any deli Spanish territory. They are usually kept in cool sites, it is best taken as soon as they are often purchasing a sour taste when time passes. Preparation method It is usually prepared boiled in water for a period of about ten minutes and paste content is served in an earthenware dish as an appetizer or lid (Barrio Húmedo León). It is also common to see it pan fried or grilled.