This artisan smoked Morcilla from Galicia is perfect for stews and barbeques. It uses natural casing and it is made from pork belly, onion, pig’s blood, paprika and salt, it is a perfect addition to stews like Fabada Asturiana. Morcilla can also be eaten as a tapa, which is very typical in Spain. You can either have it on its own, spread on toast or combined with fried eggs or Piquillo peppers.
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|Ingredients||Pork belly, onion, blood, paprika, salt, natural casing treated with preservative (E-202)|
|Curing Time||2 days|
|Storage & Care||Keep refrigerated below 7°C.|