Morcilla Iberica Blood Sausage

A very hard-to-find delicacy from Spain is now available in the United States! This is a classic Spanish sausage, made in the style of Salamanca. Fermin makes their flavorful Morcilla Iberica sausage with succulent Iberico pork fat and blood, with pumpkin and bread added for rich flavor and texture.

The chunky sausage is raw, and needs to be cooked before using. Cut it into slices it and pan fry it with olive oil, or grill it until it almost bursts of its casing. The edges should be crispy, while the inside creamy and delicious. Serve it on crusty bread as an appetizer, with a side of potatoes or toss it with a salad for give it texture and lots of flavor. Add it to a stew or sauce for extra richness, or serve it a bit cooled down as part of a tapas spread. There are so many delicious ways to enjoy sausages! If you'd like to learn more, read our How To Cook Sausage guide.

We love that they only use natural ingredients, without any preservatives or additives. Just a fresh, delicious traditional sausage like you would find in any restaurant in Spain.

Fermin specializes in authentic Iberico pork products, and is the first Spanish producer that passed USDA standards to finally bring the amazing Iberico pork into the United States. They make their delicacies in La Alberca, using time-honored artisanal traditions.