Onion baldana
It is a variant of the rice shearwater, which is very popular in Terres de l'Ebre and in the regions of Tarragona in general. Although currently its production is concentrated in butchers, it was traditionally a very elaborate product after the slaughter of the pig.
Onion baldana is a cooked sausage, slightly smaller than rice shearwaters, perched and tied in portions. In its preparation, the blood and the fattiest parts of the pork are used and onion, black pepper and salt are also added. It can be eaten fried or grilled, but it is very common to put it in the escudella.
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Productes de la terra
Meat and sausages
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is sold in butcher's and delicatessens in Terres de l'Ebre and Priorat, but it is also found, to a lesser extent, in establishments in the counties of Tarragona.
Attributes and nutritional properties
The combination of the different ingredients that make up the baldana makes it a very nutritious food. Bacon provides a high amount of fat, especially saturated. The blood contains a large proportion of proteins and considerable iron levels. And finally, onion provides a significant amount of substances with an antioxidant effect, such as flavonoids. All these elements make it a very energetic food that provides a great diversity of nutrients.
