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Cooked sausages

"Bulls" from the Catalan "Bullir", to boil, to those sausages that have been subjected to a cooking process, usually in water, after being put into the casing.

We present our selection of Bulls, the White, with a touch of wine, the Egg white, with egg, garlic and saffron and the black, a classic from the Valley, all presented in units of about 500 grams.

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