Rice sausage (botifarra d'arròs or baldana d'arròs)

It is the most popular cured meat of the Terres de l'Ebre, as it combines two of its most traditional products: pork and rice. Baldanes are made with pig's head meat, rinds, bacon, the broth from cooking the pork, blood (which is why they are dark brown), rice, salt and pepper.

They are part of traditional recipes, such as barrejat, although it is common to cook them with onion and tomato.

Although they are made all year round, they are most commonly eaten in the cold months, as they are a high-calorie, very fatty product.