Spain’s “nose-to-tail” gastronomy finds unique expression in Dehesa Cordobesa Morcilla, a blend of Bellota grade Ibérico pork, blood, and rice. This dry-cured blood sausage is made in the Valle de los Pedroches, known for its acorn-fed black hogs and the nutty sweetness of their meat. Rich and intensely flavored, this complex piece of charcuterie is delicious thinly sliced like salami or seared in olive oil and served with toast, tapas-style. A unique, yet traditional, way to experience a true Spanish delicacy.
8 oz sliced