Butifarra Negra Sausage "Grau Vila" Seafood and heat in the oven

and heat in the oven (200-220°) for a few minutes

combined with proper maturation

The Pasamontes Manchego semi-cured is made from raw ewe´s milk

Manchego cheese is produced in the La Mancha region of Spain

Butifarra Negra Sausage "Grau Vila" Seafood and heat in the ovenThe Artisan Butifarra Negra de Perol is a classic sausage from rural Catalonia. The Grau Vila Butifarra follows a traditional recipe and traditional values of producing simple, high quality products. It is made out of a mixture of cuts including; shoulder, raw pancetta, bacon, jowl bacon, roast, face and cheek. The whole mixture is minced together. Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until