Bringuera (pork blood sausage)

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Bringuera (pork blood sausage), cec, bisbe

This cooked pork blood sausage has a strong, persistent flavour and is typical of the Alt Urgell and Andorra.

  • Bringuera (pork blood sausage)
  • Bringuera (pork blood sausage)
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Author: Departament d'Agricultura, Alimentació i Acció Rural
Distinctive:
    • Produce
    • Produce

It is encased in pig bladder and is also known as cecs and, in some places, bisbes. Meat is taken from the precooked head, rind, a small amount of lean meat and also fat and offal and seasoned with salt and pepper. Egg is added to bind the mixture and blood to give it some colour. The result is a very smooth, rounded sausage. The bringuera has one of the longest drying periods.

Category: Sausages.
Characteristic of: Alt Urgell
Complementary information:

This product is mainly sold in charcuteries near the production area.

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Territories known for this
    • Catalunya
    • Catalunya
    • Catalunya
    • Alt Urgell
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