You can try this Basque Country speciality at markets or even in local pork butcher’s. Many pork butcher’s make Basque blood sausage, often using Espelette chilli pepper. This is the case with Aubard pork butcher’s who own several delicatessens.
The Basque blood sausage is so distinctive because of the ingredients used to make it: pork head and onions are the main ingredients of this regional product. Other ingredients may also be added such as the Espelette chilli plant.