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One of the most traditional sausages of Extremadura's gastronomy.
One of the most traditional sausages of Extremadura's gastronomy
Badly called MORCILLA, because it does not contain blood, in its elaboration
Exquisitely elaborated with Iberian pork fat, spices, salt, paprika de la Vera and potato.
The potato gives it a special flavour
The potato gives it a very special flavour and texture.
The potato gives it a very special flavour and texture
Typical of the province of Cáceres, it is the traditional sausage of the slaughter
It can be eaten, when tender, on toasted bread, grilled with fried eggs
and raw, when it is tender, on toasted bread, grilled with fried eggs
and raw, when it has reached a good degree of drying
One of the most traditional sausages of Extremadura's gastronomy.
One of the most traditional sausages of Extremadura's gastronomy
Badly called MORCILLA, because it does not contain blood, in its elaboration
Exquisitely elaborated with Iberian pork fat, spices, salt, paprika de la Vera and potato.
The potato gives it a special flavour
The potato gives it a very special flavour and texture.
The potato gives it a very special flavour and texture
Typical of the province of Cáceres, it is the traditional sausage of the slaughter
It can be eaten, when tender, on toasted bread, grilled with fried eggs
and raw, when it is tender, on toasted bread, grilled with fried eggs
and raw, when it has reached a good degree of drying
