- Imported from Spain!
- All natural, no nitrates
- Made from Ibérico in Spain
- Grill, roast in the oven or saute in a skillet
- Made in La Alberca by Fermín
- Size - 2 x 7 oz
From the artisans at Fermín comes this rich, flavorful Ibérico morcilla. This all natural black sausage can be sliced and grilled until crispy and served with fresh bread or fried eggs. It adds wonderful flavor to classic stews from Spain like fabada bean stew.
This is the first true morcilla imported from Spain. Made by the cured meat masters at Fermín in the mountain village of La Alberca, it follows a traditional recipe from the province of Salamanca using only Ibérico pork products. Fresh pumpkin and onions add texture and moisture, while smoked paprika and oregano bring a pungent aroma and flavor.
We fell in love with morcilla black sausage in a rustic "asador" in Spain, where thick slices were roasted in a wood-fired oven until crispy. It has a deep, rich flavor that is surprisingly mild and approachable.
Embutidos y Jamones Fermín is a famed ham and sausage producer that was the first to introduce Ibérico ham to the U.S. We are pleased to present this latest first, a premium example of authentic Ibérico morcilla imported from Spain.
Ingredients: Ibérico pork fat, pumpkin, onion, bread, paprika, blood, salt and oregano. Contains gluten.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Amazing, wonderfull, tastefull. Deliciosas "
Rev.Oscar Martin - Elizabeth, NJ - Mar 26, 2017
"my wife is from Spain and she loves them"
Billy - League City, TX - Dec 25, 2016
"Excellent with a bold, yet not overbearing taste."
John D Gonzales-Lusk - Los Lunas, NM - Mar 13, 2016
"Delicious, but difficult to cook as they completely disintegrated while cooking."
Howard - Washington DC, DC - Feb 2, 2016
Susan Southworth - Centreville, VA - Nov 9, 2015
"These blood sausages were delicious. Remind me of old times."
luis landa - RIVERVIEW, Florida - Sep 25, 2015
"Good but too sweet"
XAVIER CLARET - SCARBOROUGH, ME - Jun 28, 2015
"Excellent morcillas....just cut in 1" chunks, broil, put a slice of red pimentos on top, and eat with French bread toast..like being in Burgos and having the real thing!!"
Tito Estrada - Conroe, Texas - Jun 28, 2015
"Tried one, fried it and it broke to pieces but the taste is wonderful."
Asuncion Maxwell - Vaughn, MT - May 10, 2015
"Exactly right taste for Fabada Asturiana."
Donna DeCarlo - Sacramento, CA - Apr 5, 2015
"They feel like a mix between chorizo and morcilla. Excellent idea. Did not give the the highest rating because I think they had too much fat. "
Raul - Marlboro, NJ - Mar 15, 2015
susan de la garza - san antonio, TX - Jan 5, 2015