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Its main ingredient is lean meat (carne magra). It does not contain any blood in its mixture. Botifarra d'arròs (lit. ' botifarra of rice '), containing boiled rice together with meat and spices [1] Obispo (meaning 'bishop') and bull, as well as bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of ...
Arròs negre or arrós negre (Valencian pronunciation: [aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella.
In Chile, the blood sausage is called "prieta" (a synonym of "negra", black) and tends to have a very thick skin, so is eaten cut open lengthwise. Apart from blood and a little fat, "prietas" may contain a variety of ingredients, such as chopped onion and spices, cabbage, peppers, watercress, rice, meat or even dried fruit or nuts.
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A corn tortilla stuffed with beef, lamb, or goat meat and mozzarella cheese. Quesabirria ('cheese birria ') (also called birria tacos [ 1 ] or red tacos [ 2 ] ) is a Mexican dish comprising birria -style cooked beef folded into a tortilla with melted cheese and served with a side of broth ( Spanish : consomé ) for dipping.
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The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian ...