Although it was originally a sausage related to the Carnival festival and made specifically to be consumed on Fat Thursday, in recent years the consumption of this pork product has spread throughout the year.
In the shape of a horseshoe and tied in strings at both ends, its flavor is fine and pronounced and is made in a very similar way to that of Catalan Botifarra. It has a yellowish color and a slightly grainy texture. The recipe involves shoulder meat, bacon, head meat, eggs, salt and black pepper. Although it was not in the original recipe, it has become one of the ingredients of the Fat Thursday omelette or lard, but it is consumed throughout the year accompanying the bread with tomato.
It is sold year-round in delicatessens and charcuterie throughout the country, but it is during carnival festivities that a greater production is made.
Made with shoulder meat, cotnas, lard, eggs, salt and black pepper, it is an energy food, rich in fat and cholesterol but, at the same time, rich in proteins of high biological value. It contains all the essential amino acids of the egg and vitamins of group B, vitamin A and iron.