It is the most popular sausage of the Tierras del Ebre region, as it combines two of its most traditional products: bacon and rice. The 'baldanes' are made with head meat, bacon, rinds, bacon broth, blood - for this reason they are dark brown - rice, salt and pepper. They are part of traditional recipes, like 'barrejat' (mixed), although it is common to cook them with onion and tomato. There are 'baldanas' throughout the year, but their most habitual consumption is during the cold months, since it is a high calories product with lots of fat.
Morcilla de arroz O Baldana
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