IBERIAN "MORCILLA"

Cured sausage elaborated with Iberian pork fat-veined lean meat, blood and viscera, seasoned with selected spices.

There are two available varieties:

“Morcilla Serrana”: seasoned with salt, garlic and paprika. The most traditional type in a horseshoe shape.

“Morcilla del año”: seasoned with cumin, oregano, clove and white pepper. The “Vela” type needs a two months curing time.

There are two available varieties:
"Morcilla Serrana" ref. 10.01.13	"Morcilla de Año" ref. 10.01.14

Characteristics
The product has a characteristic dark color, elaborated with Iberian pork fat, lean meat and viscera, mixed and inserted into natural pork intestines or Fibran.

Ingredients
Iberian pork lean meat, blood and fat, salt, paprika and spices.

Curing time
Around 2 months.

Presentation
Pieces of 150 g. (“Morcilla Serrana”) or 450 g. (“Morcilla del año”) Optional vacuum packing. Packed in 7, 10 or 30 kg. cases.

Storage temperature
Non-vacuum packed products: always keep in a cool, dry and well protected from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.

Best consumption dates
6 months after shipping

Consumption recommendations
It is recommended to cut it in 5 to 10 mm thick slices. Consume as appetizer in hot or cold sandwiches or as ingredient in cooked meals (stews, scrambles eggs, etc.).

“Morcilla del año”
Presented in pieces of 450 g.
Optional vacuum packed

“Morcilla Serrana”
Presented in pieces of 150 g.
Optional vacuum packed