IBERIAN PORK MORCILLA CULAR

Description/Organoleptic Characteristics   Iberian morcilla (morcilla ibérica) is a sausage made from cut Iberian pork meats and bacon, in addition with pork’s blood, salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured, with or without smoke, to insure the product is self-stable without refrigeration. Iberian norcilla characterized by its dark red color, typical smell and flavor, and its shape.

The piece weighs between 0,800 and 1,000 kg.