Morcilla de Bellota Iberica Alta Expresion (Dry-cured Acorn-fed Iberico Pork Black Sausage with blood) 6 oz. NITRATES & NITRITES FREE.
Product ID: 70372315
🌱Grass & Acorn Fed
🚫Nitrates & Nitrites Free
🥓100% Pure Ibérico Pork
🌟 Elevate Your Palate with Authentic Iberico Delights!
Morcilla de Bellota Iberica Alta Expresion is a premium dry-cured black sausage made from 100% pure acorn-fed Iberico pork. Weighing 6 oz, this artisanal product is free from nitrates and nitrites, ensuring a healthier choice. Crafted in Spain, it features a traditional recipe with a rich blend of spices, delivering an intense flavor and aroma that is ready to enjoy straight from the package.
| ASIN | B07B6G2L7C |
| Best Sellers Rank | #268,731 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #186 in Packaged Cured Ham Slices #403 in Sausages |
| Brand | COVAP |
| Brand Name | COVAP |
| Coin Variety 1 | Paprika |
| Cuisine | Spanish |
| Customer Reviews | 4.4 out of 5 stars 144 Reviews |
| Flavor | Pork |
| Item Form | Sausages |
| Item Package Weight | 0.19 Kilograms |
| Manufacturer | COVAP |
| Number of Items | 1 |
| Package Weight | 0.19 Kilograms |
| Size | 6 Ounce (Pack of 1) |
| Specialty | gmo-free |
| UPC | 815938010942 |
| Unit Count | 6.0 Ounce |
C**L
Very good
This was a very good, very mild black sausage. Will definitely order again!
M**R
Great Iberico
This sausage has a nuanced buttery-acorn flavor without a trace of pigginess. I am lucky to have found this product after several trial-and-error purchases.
M**A
Bueno
Exelente
H**.
Very good
Very good
D**A
Americans may not like it but I do, because I’m from 🇩🇪
I’m from Germany and have eaten the hard blood-sausage for years as a kid. Became my favorite. Haven’t found it since I’ve been in the states and one of my sisters had found this one which is close enough to the best that I know. I’ve eaten three in three weeks🤣😂
A**R
Yuck
The taste was horrible. It was very dry and couldn’t hardly eat chew it. Save your money.
J**S
Who knew hard morcilla existed?!
I obviously missed the words "dry cured" in the description of the morcilla. I have had morcilla in Spain many times, and it has always been a fresh sausage that has to be cooked (like boudin in Louisiana), sometimes including rice and/or onions, sometimes not. This was a hard sausage that could be sliced thin but was definitely not made to be heated. It's tasty, but not something you can cook in a pan or grill and have on its own.
S**Y
Sabroso
Great taste this style has a decent amount of meat fat ratio and the spices with the blood give it a deep rich flavor
Trustpilot
5 days ago
3 weeks ago