It is one of the most consumed in the world and has its origin in a territory that has already achieved, after a struggle of several years, its seal of Protected Geographical Indication. Because if you still don't know how is Burgos blood sausage, in this article we will detail each of its characteristics. Star of Burgos gastronomy, it has some differences with respect to others, beyond the provenance rooted in tradition. That which is still maintained in the province to make a product unique, indigenous and that delights the palates. Just by observing its appearance, you can already imagine that this delicacy is not a common blood sausage. Do you want to know more about her?
Horcal onion, key
Made from pig blood to which, later, is added butter, salt, ground pepper and even sweet paprika, the key is both in the rice as in another ingredient: onion. The first began to be integrated in the XNUMXth century by the merchants who brought it from Valencia. As for the vegetable, its horcal variety is typical of Burgos agriculture and provides a differential essence to the product. In this way, to know how is the blood sausage of Burgos we must approach this food from the Castilian-Leonese countryside. According to bibliographic references, since 1854, this type of onion is grown in the provinces of both Burgos and Palencia.
Along with others that began to be planted and harvested in both territories, highlighted the fork for its particular aroma. The one that the sulfur compounds to produce a golden colored vegetable with a circular or balloon shape. Large in size - about 10 centimeters on average - its layers are thick and juicy. Then its texture is crunchy with a slightly sweet taste, but also soft. It stands out for its fiber, a nutrient that contributes to Black pudding from Burgos, among others. But its main contribution is appreciated on the palate, when tasting said sausage.
Up to 35% of the product corresponds to this onion and influences its own organoleptic properties, as well as it is important for the kneading of the final food. There is the coincidence that the harvest or collection of said vegetable occurs between september and may, period of time in which the pig slaughter. In this way, both facts are united so that the result is the magnificent Burgos black pudding.
Different types: how is Burgos blood sausage
We keep discovering how is Burgos blood sausage through its different varieties, which also has them. Depending on the locality where it is made, there are one or the other but they all have in common that they are greasy, spicy and bland, although not for the latter they stop delighting the most devouring meat palates. Mainly, the spice addition concrete ends distinguishing some blood sausages from others, within the province. Cinnamon, oregano, cloves, thyme and even anise serve as an ingredient in this sausage, according to the tradition of the place. Of course, among the numerous versions that we could cite you, the of most prestigious blood sausages are the following:
- De Cardena. One of the types most requested by consumers is the one that has its origin in the small municipality of Cardio added. There, the delicacy producers even offer innovative black pudding proposals such as those of Author, the classic or the supreme. Besides of stuffed squid, nachos or chocolate of blood sausage. Even the options go through different formats such as to the vacuum.
- From Sotopalacios. Another small town in Burgos that maintains its long tradition of making black pudding offers you a cooked with all its ingredients in raw. Those that are seasoned with Indonesian pepper and paprika from La Vera.
You can try other varieties of black pudding at Lerma, Covarrubias, Quintanilla Vivar and Villadiego or Villarcayo. In each house it is made in one way or another, always with a particular essence of the territory!
IGP seal after 25 years and cooked
And precisely speaking of territories, after 25 years of work, the producers have managed to have the IGP seal for your blood sausages. A distinctive that wants to differentiate others made also with rice and onion. Back in 2018, the UE admitted this recognition but it will not be until now when this emblem of quality can be labeled. Five manufacturers are already certified, but more will be added in the coming days.
«It is a subject passed with a note that will allow an emblematic and traditional meat product to last forever. It is also the safe-conduct for the generation of wealth and employment in the sector ", they are happy from the PGI Black pudding from Burgos. A delicacy that can be consumed directly raw, roasted, broiled, or even fried.
You already know how is the blood sausage of Burgos, dEnjoy it on your next visit to the Castilian-Leon province!
