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Black pudding "Christian Parra" by Anne Rozès

Black pudding "Christian Parra" by Anne Rozès

Probably the best black pudding in the world.

Regular price € 7,95 EUR
Regular price Sale price € 7,95 EUR
Unit price 39,75€  per  kg
Sale Sold out
Tax included. Shipping calculated at checkout.
sales unit

16 in stock

Schneller Versand - Bruchsicher!

Schneller Versand - Bruchsicher!

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Sichere Zahlung durch SSL

Kompetente Beratung

Kompetente Beratung

This black pudding recipe was entrusted to us by the famous two-star chef: Christian Parra, former owner of the inn "La Galupe" in Urt. It is a black pudding made with the whole head of the pig and seasoned to perfection. It has been honored on the tables of the great chefs and in the beautiful brasseries!

Best served with rustic mashed potatoes, with apples and onions.

Infamously, Christian Parra had a Michelin star at his restaurant and then, when he put the Boudin Noir on the menu, won his second star. It is so praised that even Alain Ducasse included it verbatim in his culinary bible.

It has a very intense flavor and consists of meat, head meat, tongue, heart, lungs, blood, onion, garlic, pepper, thyme, parsley and Piment d'Espelette.


Blutwurst à la "Christian Parra"

Ingredients & Allergens

Ingredients: pork (neck, head, tongue) origin: France, blood, leeks, onions, garlic, parsley, salt, thyme, pepper, spices (coriander, cinnamon, cumin, cloves, nutmeg, allspice), Piment d'Espelette AOP (0.1%), bay leaf, celery .

nutritional values

Nutritional information per 100g

⁕ Calories: 1476 kJ / 357 kcal
⁕ Fat: 33 g
⁕ Of which saturated fat: 12 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Egg white: 15 g
⁕ Salt: 1.2 g


Anne et Philippe Rozès founded the cannery in 1970, which goes back to a long family tradition in the spirits sector. Anne's kitchen and Maïté and Philippe's Renault 4L panel van full of samples were then the heart of the operation, which was based in Lahonce on the banks of the Adour. Initially, the small factory mainly produced canned duck and vegetables. Over the years, the range expanded: axoa de veau, pâté with Espelette pepper, piperade, garbure and black cherry jam... More and more retailers in the south-west trusted them: butchers, delicatessens, cheesemongers and wine cellars offered the Anne Rozès preserves from Biarritz to Bagnères-de-Bigorre and from Hendaye to the Gironde estuary.
In 1998 their son Franck took over management of the cannery and was joined by his wife Evelyne in 2007. From 2005, a partnership was established with Christian Parra, a double award-winning chef (2 Michelin stars), for three of his recipes, including that for black pudding. Christian Parra's experience and reputation opened the doors to the restaurant world and strengthened our reputation. In February 2009 we moved to our new workshop in Briscous to continue to provide quality work and comply with European standards.
Today, the Anne Rozès team consists of 15 employees. All our recipes are presented in a shop and we are happy to welcome food lovers! This summer 2021, Franck's daughter welcomes you to the shop. The Rozès family continues their adventure!

Manufacturer: Conserverie Anne-Rozès, Mendiko Borda Route d'Hasparren 64240 BRISCOUS - France


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questions and answers

Where do you ship to?

Delivery is currently only in Germany and Austria.

With which shipping service provider do you ship?

We currently only work with UPS or DHL. You will be asked to select a delivery method during the ordering process.

How long does it take until I receive my order?

That depends on where you are. Orders to Germany take 3 to 5 working days to arrive. Delivery details will be provided in your confirmation email.

How can I track my order?

After your shipment has left our warehouse and has been scanned by the carrier, you will receive an automatic e-mail overnight with tracking information.

Can I return products?

We always want to make sure our customers love our products, but if you need to return an order we're happy to help. Just send us an email and we will guide you through the process.