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Source
España
Source
España
Mark: Casa Ortega
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Homemade onion sausage without preservatives Casa Ortega. 500 grams.The sausages are sent vacuum packed guaranteeing the freshness of the product , ready to eat or keep refrigerated. It is advisable to remove the article from its packaging 30 minutes before consumption, giving the customer the assurance that when eating it, it will be just as freshly sliced. They are correctly labeled to ensure absolute traceability of the product.
how is onion black pudding made? The process begins by finely chopping the onion and then frying it. Sometimes it is fried in pork lard. Next, it must be mixed well with pork blood , both hot ingredients. Finally, the mixture must be stuffed into a casing. Once closed, the blood sausage is boiled in order to harden the tissues and eliminate impurities. This step is very important because it prevents it from fermenting or spoiling quickly.The interior acquires a fluid and creamy texture , and thanks to this, one of the most common ways of consuming it is by spreading it on bread or toast. However, this is not the only way to consume it as it can be fried or added to any stew to add extra flavor to your dishes
Mark: Casa Ortega
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Homemade onion sausage without preservatives Casa Ortega. 500 grams.The sausages are sent vacuum packed guaranteeing the freshness of the product , ready to eat or keep refrigerated. It is advisable to remove the article from its packaging 30 minutes before consumption, giving the customer the assurance that when eating it, it will be just as freshly sliced. They are correctly labeled to ensure absolute traceability of the product.
how is onion black pudding made? The process begins by finely chopping the onion and then frying it. Sometimes it is fried in pork lard. Next, it must be mixed well with pork blood , both hot ingredients. Finally, the mixture must be stuffed into a casing. Once closed, the blood sausage is boiled in order to harden the tissues and eliminate impurities. This step is very important because it prevents it from fermenting or spoiling quickly.The interior acquires a fluid and creamy texture , and thanks to this, one of the most common ways of consuming it is by spreading it on bread or toast. However, this is not the only way to consume it as it can be fried or added to any stew to add extra flavor to your dishes
