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Morcilla is Spanish Black Pudding which may be made with rice or onions (cebolla in Spanish) depending on regional recipes. Our Morcilla Achorizada is from Andalucía, made from the pork from acorn fed Spanish black pigs (cerdo iberico) and rice with paprika. Rich and aromatic, with herbs and spices this is one of the finest artisan black pudding sausages.
Try it sliced, cold or grilled, and served on toast as Tapas or in the traditional Spanish white bean stew (Fabada) - see our recipe.
Refrigerated Shelf Life From Despatch Date: 7+ Days
Energy (Kcal): 427
Energy (KJ): 1783
Fat : 38g
Saturated Fat: 13g
Iberian Bacon and Lean Pork, Potato, Rice and Cooked Onions, Pork Blood, Salt, Paprika, SOY PROTEIN, Dextrin, Aromas, MILK PROTEIN, Garlic, Dextrose, Natural Spices, Pork Plasma Protein, Antioxidant: E301, Preservatives: (E250, E252), Antioxidant, Rosemary Extract, Food Colour: E120, Surface Treatment with Preservatives: (E202, E235), Antioxidant: E331iii
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
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Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
Scotland’s livestock farmers are passionate about looking after our iconic countryside and play a vital role in sustaining an industry which supports around 50,000 jobs – many in Scotland’s fragile rural communities.
The Campbells story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name.