Our cured Morcilla Iberica, or blood sausage, is a traditional Spanish product made using meat from acorn-fed pigs, paprika, garlic and pig’s blood. It is cured for a period of 40 days, so it can also be eaten uncooked or enjoyed cooked by frying or grilling it
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|Ingredients||Iberico lean, iberico fat, iberico blood, salt, paprika, LACTOSE, dextrine, powered MILK, dextrose, flavour enhancer, SOY protein, emulsifier (E-450i, E-452i, E-451i) and antioxidant (E-301). Inedible casing.|
|Curing Time||40 days|
|Storage & Care||Keep refrigerated below 7°C|