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