Cured Iberian Acorn-Fed Blood Sausage
Morcilla Ibérica de Bellota from Casalba , one of the best Iberian sausage houses in Spain located a few kilometers from Ezcaray .
Made with the finest acorn-fed lean meats and prime cuts (secreto, presa, and aguja), hand-chopped. Similar to chorizo, the marinade replaces the water with pig's blood, which gives this product its distinctive color and flavor.
- Meat : Made with the best acorn-fed lean meats and prime cuts (secreto, presa, aguja), partly hand-chopped.
- Curing : Dried with an oak wood brazier and 4-5 months of curing in a natural drying room .
- Origin : Villamayor del Río, Burgos (Spain)
- Preparation : Stuffed in natural casing.
- Storage : Keep cool. Once opened, wrap in cling film.
- Shipping format : Whole string vacuum packed.
- Recommendations: Open 2 hours before consumption.
Curiosities of Iberian Acorn-fed Morcilla
Ibérico de Bellota is ham from purebred Iberian pigs and is obtained through a process that can take up to three years. The pigs are raised free-range and fed exclusively on acorns, grass, and herbs grown in the fields.
This way of feeding forces the animals to look for their own food, performing physical exercise that delays their fattening, thus achieving greater fat infiltration and the resulting meat being juicier and tastier .
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Ingredients of Iberian Acorn-fed Morcilla
Ingredients : Iberian pork lean meat, blood, salt, paprika, pepper, sugars (dextrose), preservative (E-250, E-252). Stuffed in natural pork casing.
Average nutritional value per 100g:
| Energy value | 1346 Kj / 323 Kcal |
| Fats | 23.1 g |
| of which saturated fats | 9.6 g |
| Carbohydrates | 1.9 g |
| of which sugars | 1.9 g |
| Proteins | 27 g |
| Salt | 3.6 g |
Allergens : None
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The cured meats we offer are made from the finest selection of unique pieces . Time is on our side, as we watch our pieces lose weight and gain flavor and color in our village's natural drying rooms.
Our products are made with chopped and minced meat, kneaded together with some type of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into a casing.
The sausages are made with the meat pieces (loin, shoulder, shoulder, etc.) and the same system (inserted in the casing).
The product then moves to the drying room for the curing process, until it is ready to be packaged.
At Casalba, we make our cured meats in a natural drying facility , using oak-fired braziers, just like in the past . We monitor the process for wind, rain, and humidity. We inspect each piece to package them at their optimal curing point.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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