The morcilla is considered a classic of Iberian cured sausages, to be served cold or hot. This morcilla is made from Iberian pork (fat and blood from Iberian pig) according to a family recipe from La Finojosa.
A very original and tasty morcilla because of the presence of rice and squash.
Which is quite logical since the manufacturing period for this iberian cured sausage corresponds to the harvesting of the squash. The Orellana Romero family has always prepared morcilla according to this recipe and from the meat of their own pigs.
A delight to discover.
Approximate weight: 350 gr each.
Sold vacuum-packed.
Data sheet
Cured ham in slices, Jamón from Los Pedroches (Córdoba, Spain) - pata negra pig breed, area of production, La Finojosa house. Cured for 30-36 months in the cellar at Hinojosa del Duque.
Boneless cured ham, Los Pedroches Protected Designation of Origin, La Finojosa house. Limited number of pieces each year. A gastronomic jewel.
Iberian Bellota shoulder ham, Los Pedroches Protected Designation of Origin, La Finojosa house. Limited number of pieces each year.
Iberian Lomito of prey, stuffed into natural casings, tied by hand. They are sold by 3 to a weight of about 1 kilo. The house EIRIZ produces lomito unique in Jabugo area. Especially dressing and recipe has been remained in secret.
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