This is a traditional cooked sausage from Mallorca. There are two types of Botifarron which have the same basic ingredients - pork blood, pepper and a mix of other spices and herbs.
The two types can be identified by the colour of string that they hang from. The red string denotes that the Botifarron has a spicey mix and white string means it is a milder alternative. It's usually eaten uncooked on bread or with Quely biscuits. You can also have it grilled which changes the flavour to be a much richer one.