Cut the stale bread into small pieces and place them on a large kitchen towel.

Sprinkle water over the bread little by little using a slotted spoon to moisten it slightly, but do not soak. Wrap the bread in the towel and let it rest overnight.

Fry the unpeeled garlic cloves in about 1/2 inch (2-3 cm) of extra virgin olive oil, then remove them from the pan.

Chop all the ingredients and fry them one at a time, removing each as it finishes cooking.

Start with the peppers, then the pork belly, followed by the chorizo, and finally the blood sausage.

Add the bread to the pan and slowly brown it, stirring constantly (this step takes time and patience).

Add all the cooked ingredients back in and mix well. This dish is best enjoyed on cold or rainy days, as it is quite hearty.