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Pig-slaughter cured meats: blanquet and bull

Onil, L'Alcoià, Alicante

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Spain › Valencian Community › Alicante › L'Alcoià › Onil › Pig-slaughter cured meats: blanquet and bull

Pig-slaughter cured meats: blanquet and bull

Food and drink · Onil, L'Alcoià, Alicante

Image of Onil, not of the place itself.

The domestic pig slaughter left sausages of its own: the blanquet, white and flavoured with cinnamon and pine nuts, the botifarra and the bull negre. They are eaten fried or boiled and are the basis of comarca stews such as the olleta and baked rice.

Photo: José A. Mira (CC BY-SA 3.0)

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