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Casalba : Morcilla Ibérica Bellota Cular
Morcilla Ibérica Bellota CularAcorn-fed Iberian Pork Morcilla Cular Boudin Ibérique Bellota Cular

Morcilla curada, producto típico y muy tradicional elaborado con magros, pimentón, sangre y ajo. Elaborada de manera similar al chorizo, embutida en tripa natural, secado con brasero de leña de encina, y tres a cuatro meses de estancia en secadero natural.

Cured morcilla, or blood sausage. Typical and very traditional product made with lean acorn-fed pork, paprika, garlic and blood. Prepared in a similar way to chorizo, stuffed in natural intestine casings, dried in an oak wood brazier and naturally dried for 3-4 months.

Boudin séché, produit typique et traditionnel, fabriqué avec de la viande maigre, du paprika, du sang et de l'ail. Il est élaboré de manière similaire au chorizo, embossé dans des boyaux naturels, séché dans un brasier avec du bois de chêne, et affiné trois à quatre mois dans un séchoir naturel.


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