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Casalba : Morcilla Ibérica Bellota Vela
Morcilla Ibérica Bellota VelaAcorn-fed Iberian Pork Morcilla VelaBoudin Ibérique Bellota Vela

Morcilla curada, producto típico y muy tradicional elaborado con magros, pimentón, sangre y ajo.
Elaborada de manera similar al chorizo sarta, embutida en tripa natural, secado con brasero de leña de encina, y curado en secadero natural.
Formato para tapas y elaboraciones culinarias.

A typical cured morcilla, or blood sausage ‘candle’. A very traditional product made with lean acorn-fed pork, paprika, garlic and blood. Prepared in a similar way to chorizo Sarta, stuffed in natural intestine casings, dried in an oak wood brazier and naturally dried. Ideal for tapas or for use in culinary creations.

Boudin séché, produit typique et traditionnel, fabriqué avec de la viande maigre très coupée, du paprika, du sang et de l'ail. Embossés dans des boyaux naturels, séchés dans un brasier avec du bois de chêne et affinés dans un séchoir naturel. Son format (plus petit que le boudin cular) est idéal pour les tapas et les préparations culinaires.


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