Boudin noir, a delicious blood sausage with a unique and earthy flavour, produced by The Anne Rozès cannery. These experts have been crafting canned Basque delights since way back in 1970.

Boudin noir is popular in French cuisine and various other culinary traditions around the world. It is made using pig's blood, pork meat, onions, and spices. The ingredients are mixed together to create a flavorful and rich sausage filling, which is then encased in a casing. The end result : a delicious, dark sausage that's perfect for frying in a pan or throwing on the grill. It's a real treat in both French and Basque cooking !

Preparation : Put the can in the fridge 3 hours before using. Open both sides. Push to cut slices of 2cm. Sear them in a hot pan, 1min30 on each side. They should be a little crispy. To eat with mashed potatoes or applesauce.

Ingredients : Pork meat, Pork blood, Leek, Onion, Garlic, Parsley, Salt, Thyme, Pepper, Spices (Coriander, Cinnamon, Caraway, Cloves, Nutmeg, Pepper), Espelette pepper, Bay leaf, Celery.

Allergens : Celery

Weight : 800g