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Frit Mallorqui (Mallorcan Pig Liver Fry)

January 11, 2015Add comment
Cooking pigs liver dish

Attending the Catalan Pig Day cooking class by Rachel McCormack and Anna Colquhoun is a revelation of flavours and textures, as well as a good reminder to use every part of an animal. In the class we cook the pigs head and trotters, use its blood to make morcilla (blood sausages) and make a delicious ... Read more »

Category: Eat In (Recipe)Cuisine: Catalan, SpanishIngredient: Liver, Pig liver

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