I suspected I'd got the name wrong
I'd only ever had them in France, you see - hence "Boudin Noir," as they call them - but I was led to believe that the recipe was Catalan in origin.

As for the Cortezas de cerdo, I don't know of any Spanish restaurants in my area...but I do know a place where I can buy large lumps of belly pork. I may have to try and make my own.
(LongJohnBaldry, Tue 20 Apr 2010, 14:42, 1 reply, 16 years ago)

Nice
Just be carefull. They jump like mad when put in hot oil!
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:49, Reply)

It might add to "the collection"
I already have a smart set of second degree burns up my wrist after trying to fry some things in beef dripping. Careful, I shall be!
(LongJohnBaldry, Tue 20 Apr 2010, 14:54, Reply)

Yes
Last time my mother tried she had to repaint the kitchen ceiling.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 15:12, Reply)