La de siempre.
Spain's ancient blood sausage, softened and spiced the rioplatense way — the connoisseur's first bite of the asado.
morcillamor-SEE-ya
Old Spanish; likely pre-Roman Iberian root *murc-, 'dark, blackened' (cf. morcón)'The dark one' — a name that may predate Latin in Spain itself.
Morcilla is one of Europe's oldest sausages — the thrifty genius of the matanza, seasoned with onion and spice. Spain carried it to the Río de la Plata, where it turned softer, sweeter, and earned a permanent seat at the asado.
On the parrilla it goes on early and comes off shining — spread on bread, it converts skeptics one slice at a time.
We make ours classic: onion-sweet, clove-warm, true to the abuelas.
Spain's ancient blood sausage, softened and sweetened by the Río de la Plata into the connoisseur's first bite of the asado — onion-sweet and clove-warm.
Warm, spread on good bread. That's how every convert in our dining rooms started. One slice usually settles it.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
By the link · fresh or frozen
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More from the Sausages
Chorizo Clásico Chorizo Picante Chorizo Carupanero Salchicha Parrillera Chistorra Morcilla Dulce Morcilla de Cebolla