Description
ANNE ROZES BLACK PUDDING
The Anne Rozes Black Pudding is an authentic specialty of French culinary tradition, crafted according to Chef Cristian Parra’s recipe in the Occitanie region. This blood sausage is made exclusively from free-range pork meat and blood, with the addition of sautéed onion and selected spices, for an enveloping aromatic profile.
The artisanal process involves slow grinding and cooking in a casserole over moderate heat, followed by natural cooling that preserves its creamy consistency. The result is a product with an intense color and bold flavor, ideal both as a gourmet appetizer and as a main ingredient in creative recipes. Paired with caramelized quince, baked potatoes, or caramelized onions, it stands out in every preparation thanks to its unique balance between sweetness and savoriness.
Characteristics
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Original recipe by Chef Cristian Parra
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Only natural ingredients: French pork meat and blood, onion, salt, and spices
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Traditional processing: slow grinding and controlled cooking
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Soft consistency and bold flavor
Serving suggestions
Slice thickly or spread on rustic toasted bread; also excellent warmed in a pan with a drizzle of extra virgin olive oil. For a contrasting flavor, serve with a sauce made from red berries or quince.
Size: 300 g
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