In pork butcher’s, markets and even supermarkets.
The Béarnais blood sausage is made from the head, lung, throat and rind of pig cooked in bouillon, boned and roughly chopped. Vegetables, flavourings and condiments may also be added to this blood sausage. What makes the Béarnaise blood sausage special is its size; in fact, it can reach up to 2 to 3 times the size of a standard-sized blood sausage!