The “Baldana” blood sausage made with rice is one of the most popular and representative products in Terres de l’Ebre. It is made with pig's blood and mixed with rice, streaky bacon and black pepper. Some varieties also include onion and pine kernels. It is usually charcoal grilled, but can be fried or grilled. La carnisseria del Paulo (Butcher's)Crafts Food/ Pork butcher-delicatessen
| |
| Moreso Buera, Perfecto. Queso Perfecto del Delta SL Crafts Food/ Cheesemaker
| |
| Carns Lafont SL (Butcher's) Crafts Food/ Pork butcher- Delicatessen | |
| Carns Urcis SL (Butcher's) Crafts Food/ Pork butcher- Delicatessen | |
| Gilabert Cebolla, Elodia Crafts Food/ Cheesemaker | |
| Lisbona Lisbona, José Luis Crafts Food/ Pork butcher- Delicatessen | |
| Manero Borràs, Julio Crafts Food/ Cheese
| |
| Mestre Cruz, Antonio Luis Crafts Food/ Cheesemaker | |
| Moreso Buera, Perfecto Crafts Food/ Cheesemaker | |
| Mulet, Àngel. Mulet Butcher's Crafts Food/ Pork butcher-delicatessen | |
| Muria Albesa, Andrés. Carns Anglès Crafts Food/ Pork butcher- Delicatessen | |
| Muria Albesa, Maria Elena Crafts Food/ Pork butcher- Delicatessen | |
| Navarro Pérez, Joan Crafts Food/ Pork butcher- Delicatessen | |
| Olga Butcher's Crafts Food/ Pork butcher- Delicatessen | |
| Pernils Duque Carnisseries SL (Butcher's) Crafts Food/ Pork butcher-Delicatessen | |
| Timoneda Siurana, M. Mercedes Crafts Food/ Pork butcher- Delicatessen | |
Gastronomy