The prestigious American media “The New York Times” has determined that the best black pudding in Spain is served in this little restaurant that you should visit. Food is one of the things we need to consider most when we leave the house. We like to take advantage of the best options to taste the delicious dishes that we have, through a gastronomy designed to make us enjoy it in a big way. It is impossible not to enjoy some of the traditional dishes that Spanish restaurants serve.
These experts could have come to any Spanish restaurant based on traditional recipes from traditional butchers. Those who have one of the best options in their daily life that you should surely consider. You will be able to taste one of the best possible performances that can be those which mark a before and an after. A highly recommended option suggested to us perhaps by those who catapulted this place as one of the best in the “New York Times”. So the time has come to know where to eat luxuriously for very little.
The best black pudding in Spain is here
The pudding It is one of the foods that we can enjoy Exceptionally, with the help of certain ingredients we can create a luxury dish. In essence, we only need a little town bread, the one we bring home fresh from the oven and nothing else.
With a detail that could end up being the one that best suits our needs, an option that could be the one we have in mind and that could make us react to a traditional product that is being lost. New generations may not have discovered this spectacular recipe that we want to rediscover.
We can begin to create details that will end up being those that mark a before and after, hand in hand with certain foods that could end up being those that mark a before and after. The time will therefore have come to clearly focus on a combination of ingredients that can be decisive. A change of cycle which will be marked by a totally different situation which could end up being one which marks a before and an after.
Neither Burgos nor León will find this exceptional pudding here.
The “New York Times” has in its power the ability to launch a series of critiques in search of new objectives that we may not have imagined until now. A highly recommended option that perhaps we did not have in mind until now and that will end up being a way to know at all times which foods are the most or least delicious.
Opting for a traditional product like this will end up being a perfect excuse to taste it and know the origin of this product: Tierra de spice takes us into the origins of this food: “A classic that we assume in Spanish cuisine, which we owe to the Greeks. We find the first mention of it in Homer’s Odyssey. Plato, the famous Greek philosopher, attributes the invention of this product to Apoctonitas, one of the seven legendary chefs who laid the foundations of traditional cuisine. For their part, the Romans, known for their culinary ingenuity, were pioneers in the field of charcuterie. They developed a wide variety of specialties, including “bollutus”, which we recognize today under the name boudin. At that time, this delicacy was prepared mainly with blood and became widespread in the Iberian Peninsula.
In the 16th century, Spain experienced the rise of chacinería, as the charcuterie industry was then called. The first written references to blood sausage in Spain date back to this time, where it was specified that it had to be made with pig intestines and blood, thus setting the standards for its production.
At Tierra de Sabor we find a wide variety of delicious blood sausages with the greatest care in preparation and raw materials: fresh blood sausage from León, with pine nuts from Salamanca, Ibérica from Segovia and appetizers such as blood sausage and apple cigarillos . .But there is undoubtedly a well-known one, namely: the classic Burgos blood sausage! And throughout history, she has been praised for her excellence by eminent figures such as the Golden Age poet Baltasar del Alcázar, who described her as a “great lady worthy of veneration” in the one of his works known as “The Pleasant Dinner.” , elevating its status to a symbol of gastronomic distinction.
The restaurant where this type of recipe is best prepared is Bodega Pimiento, a restaurant specializing in meat, with a grill that stands out. This restaurant presents itself as: “A historic steakhouse, well known to locals and the surrounding regions. Relaxed atmosphere with long wooden tables and benches. It has a large glazed terrace and another open for the summer. The menu does not change over the years. The whole place is on fire: grilled chorizo and blood sausage, roasted peppers, salad and chops with vine branches. Riojane potatoes to order. There isn’t a huge variety, but there is a very good product. You have to leave room to taste the fried eclairs filled with cream and flaky layers. It is important to book because it is always full.
