To eat sliced or spread on bread. It evokes those winter Extremaduran slaughterhouses where the lean and bacon of the Iberian pig were mixed with potatoes spiced with paprika, salt, garlic,... they were stuffed into a pig's intestine and hung in the slaughter room fireplace for a few days. It is also very good roasted or with a touch of honey.
The Jarallana potato blood sausage, characterized by its horseshoe shape, is a typical and well-known product both inside and outside of Extremadura. It is made from cooked and mashed potatoes that are then mixed with bacon, fat, lean pork meat, cooked onion, and a selection of spices that give it a very distinctive flavor. At first glance, far from looking like a blood sausage, its appearance is similar to that of chorizo, but as is usual in the making of blood sausages, it does not contain blood from the animal. As a suggestion, due to its texture, we recommend consuming it sliced or spread on bread, either as an appetizer or as an exquisite starter. Ingredients: Iberian pork fat and lean meat, cooked potatoes and onions, salt, paprika, sugars, natural spices, antioxidants: E-300, E-331, and preservatives E-252, E-250.
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