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We call them “Bulls” for the catalan verb  “Bullir”, to boil, this mean there is a cooking process, usually, boiled in water, after stuffing the guts.

We present our selection of “Bulls”: White one, with a touch of sweet wine, Mushrooms, with boletus edulis, Egg one, with egg, garlic and saffron and Black one, a classic of Aran Valley, all presented in units of about 300 grs. At last, Black one with onion, packed in threads of 1 kg approximately.