This artisan smoked Morcilla from Galicia is perfect for stews and barbeques. It uses natural casing and it is made from pork belly, onion, pig’s blood, paprika and salt. It is a perfect addition to stews like Fabada Asturiana. Morcilla can also be eaten as a tapa, which is very typical in Spain. You can either have it on its own, spread on toast or combined with fried eggs or Piquillo peppers.

• Morcilla, 3 black pudding sausages


• Smoky aroma, intense flavour, soft texture


• Air-dried for 2 days, Lugo


• 250g Vacuum packed

About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. They exist in minuscule quantities and so long as you don't consume mountains of cured meats every single day then you can rest assured that consuming our meats will only provide you with positive health benefits such as a strong heart and a powerful mind.