La cebollera.
The onion-heavy morcilla of Spanish tradition — softer, sweeter, built on slow-cooked cebolla.
cebollaseh-BOH-ya
Latin cēpulla, diminutive of cēpa, 'onion''Little onion' — the gentlest word in the morcilla family, for the gentlest member.
Across Spain's regions the great morcilla divide is simple: rice or onion. Ours of cebolla takes the second road — mountains of onion cooked down slow until the sausage turns almost creamy.
It's the gentlest of the morcilla family, the one to hand a first-timer — mild, sweet-savory, and gone before the steaks are ready.
Cased in our kitchen, in small batches, like everything on this page.
Onion — mountains of it, cooked down slow until the sausage turns almost creamy. It's the mildest, most beginner-friendly of the morcilla family.
Spain's eternal argument. We case the onion road: softer, sweeter, and made for the parrilla rather than the frying pan.
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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