Baldana de ceba (blood and onion sausage)

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Baldana de ceba (blood and onion sausage)

This is a variety of the ‘baldana d'arròs' that is popular in the Terres de l'Ebre and the Tarragona region in general.

  • Baldana de ceba (blood and onion sausage)
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The baldana de ceba is a cooked sausage and is slightly smaller than the baldana d'arròs. It is made using the blood and fattiest parts of the pig, to which onion, black pepper and salt are added.

It can be eaten fried or grilled, although it is also commonly added to escudella (a noodle or rice meat stew).

Category: Sausages.
Characteristic of: Baix Ebre, Montsià, Ribera d'Ebre, Terra Alta
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Territories known for this
    • Catalunya
    • Catalunya
    • Catalunya
    • Baix Ebre, Montsià, Ribera d'Ebre, Terra Alta
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