Embuchados are a typical cold cut from La Rioja, produced from a base of ovine giblets, well cleaned and rolled in the same way as the “madeja”. It’s a common appetizer in the tapa bars of Logroño
Different sizes and cooking times are used to suit the needs of our customers.
Natural ovine giblets and salt.
Cut into slices and cook on the grill, well cooked; once plated, simply add lemon or a garlic and parsley sauce. It is usually served with red peppers.