Ibérico Blood Sausage “Morcilla”

Traditional Extremaduran Iberian black blood sausage with a horseshoe or string made by hand with selected meats and fats from Iberian pigs and seasoned with Extremaduran garlic, La Vera paprika and blood.

The horseshoe shape is due to the Extremaduran tradition of hanging sausages on the ceiling of kitchens and cupboards after the “winter slaughter”.

Cured in natural dryers for more than a month and a half.

A small piece, to consume in the first months, but with an unmistakable exquisite traditional flavor; It comes vacuum packed for better conservation (it is recommended to open the package at least 30 minutes before consumption).

Ideal to consume as is or in elaborate dishes and stews.