This recipe for "boudin noir" was created by the famous two-star chef Christian Parra. It is honoured on the tables of great chefs and in the finest french brasseries!
SIZE: 330g
REGION : Pays Basque
INGREDIENTS : Pork meat, blood, leeks, oinions, garlic, parsley, salt, thym, pepper, coriander, cinnamon,caraway, nutmeg, clove, chilli, bay leaf, celery