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A true staple of Argentine cuisine, Morcilla is the classic black pudding found at almost every asado (Argentine BBQ). Rich, savoury, and gently spiced, it’s traditionally enjoyed either hot, straight off the grill, or sliced cold as part of a picada, a sharing platter of cured meats and cheeses. (Gluten Free)
Our Morcilla is sourced from Morcillas La Ribera S.L., a family-run producer in Spain with over 80 years of expertise in traditional sausage making. Each sausage is crafted using time-honoured recipes and meticulous techniques that preserve the authentic flavour and soft, delicate texture of classic Morcilla.
By combining the finest Spanish pork with carefully balanced spices and ingredients, Morcillas La Ribera ensures every bite delivers a rich, savoury taste that’s true to the Argentine style, bringing genuine craftsmanship and flavour to your BBQ or sharing platter.
While reminiscent of British black pudding, Argentine Morcilla is softer and milder, making it approachable and versatile for all tastes. The use of onion and rice flour gives it a lighter texture and a perfectly balanced savoury flavour, setting it apart from the denser, more intensely spiced British version.
Serving Suggestions
Hot & Fresh
Serve Morcilla straight off the grill or pan-fried, with its rich, savoury flavour and soft, velvety texture. Perfect alongside crusty bread, grilled meats, or as part of a traditional Argentine asado.
Cold & Sliced (Traditional Style)
Once cooked, allow the Morcilla to cool, then slice and serve as part of a picada — a sharing platter with cheeses, olives, and fresh bread. This classic Argentine presentation is ideal for entertaining, adding variety, and enjoying the sausage’s delicate, balanced flavour.
Pairings:
-
Crusty bread or toasted sourdough
-
Semi-hard cheeses like provolone
-
Olives, pickled vegetables, or roasted peppers
-
Accompany other grilled meats for an authentic asado experience
Ingredients: Horcal Onion (40%), Fat, Blood, Rice Flour, Corn Starch, Vegetable Fibers, Spices, Salt, Dextrose, and Flavour Enhancer (E-621) and Collagen Cut.
Gluten Free
Origin: Produced in Spain.
This product is frozen. It could begin to thaw out during the ,delivery process. Therefore we do not advise refreezing it once you receive it.
Cut To The Steak
Morcilla is Argentine-style black pudding, a traditional sausage made from pork blood, fat, and seasonings. It’s a classic staple at Argentine asados (BBQs) and is also enjoyed cold, sliced as part of a picada (sharing platter of cured meats and cheeses).
While similar in concept, Argentine morcilla is softer in texture and milder in spice. Ingredients like onion and rice flour give it a lighter, creamier texture and a more balanced, savoury flavour compared to the denser, more heavily spiced British version.
Argentine Morcilla uses pork blood as a traditional ingredient that gives the sausage its rich, velvety texture and deep, savoury flavour. Far from being off-putting, it’s a culinary technique that enhances the natural taste of the meat and spices, creating a soft, balanced, and indulgent experience that’s central to the authentic Argentine recipe.
Morcilla need to be cooked, you can:
- Grill or pan-fry: Warm slowly until lightly crisp on the outside, keeping the inside soft.
- Slice cold: Serve as part of a sharing platter or picada (Once it has cooled down after cooking)
Yes! Argentine-style Morcilla is milder and creamier than the British version, making it approachable for those trying black pudding for the first time.
Morcilla comes vacuum-packed in 2 units per pack to preserve freshness and flavour while frozen.
This Argentine-style Morcilla is produced in Spain using traditional methods.
Free Thermal Box Added £0.00
A true staple of Argentine cuisine, Morcilla is the classic black pudding found at almost every asado (Argentine BBQ). Rich, savoury, and gently spiced, it’s traditionally enjoyed either hot, straight off the grill, or sliced cold as part of a picada, a sharing platter of cured meats and cheeses. (Gluten Free)
Our Morcilla is sourced from Morcillas La Ribera S.L., a family-run producer in Spain with over 80 years of expertise in traditional sausage making. Each sausage is crafted using time-honoured recipes and meticulous techniques that preserve the authentic flavour and soft, delicate texture of classic Morcilla.
By combining the finest Spanish pork with carefully balanced spices and ingredients, Morcillas La Ribera ensures every bite delivers a rich, savoury taste that’s true to the Argentine style, bringing genuine craftsmanship and flavour to your BBQ or sharing platter.
While reminiscent of British black pudding, Argentine Morcilla is softer and milder, making it approachable and versatile for all tastes. The use of onion and rice flour gives it a lighter texture and a perfectly balanced savoury flavour, setting it apart from the denser, more intensely spiced British version.
Serving Suggestions
Hot & Fresh
Serve Morcilla straight off the grill or pan-fried, with its rich, savoury flavour and soft, velvety texture. Perfect alongside crusty bread, grilled meats, or as part of a traditional Argentine asado.
Cold & Sliced (Traditional Style)
Once cooked, allow the Morcilla to cool, then slice and serve as part of a picada — a sharing platter with cheeses, olives, and fresh bread. This classic Argentine presentation is ideal for entertaining, adding variety, and enjoying the sausage’s delicate, balanced flavour.
Pairings:
-
Crusty bread or toasted sourdough
-
Semi-hard cheeses like provolone
-
Olives, pickled vegetables, or roasted peppers
-
Accompany other grilled meats for an authentic asado experience
Ingredients: Horcal Onion (40%), Fat, Blood, Rice Flour, Corn Starch, Vegetable Fibers, Spices, Salt, Dextrose, and Flavour Enhancer (E-621) and Collagen Cut.
Gluten Free
Origin: Produced in Spain.
This product is frozen. It could begin to thaw out during the ,delivery process. Therefore we do not advise refreezing it once you receive it.
Cut To The Steak
Morcilla is Argentine-style black pudding, a traditional sausage made from pork blood, fat, and seasonings. It’s a classic staple at Argentine asados (BBQs) and is also enjoyed cold, sliced as part of a picada (sharing platter of cured meats and cheeses).
While similar in concept, Argentine morcilla is softer in texture and milder in spice. Ingredients like onion and rice flour give it a lighter, creamier texture and a more balanced, savoury flavour compared to the denser, more heavily spiced British version.
Argentine Morcilla uses pork blood as a traditional ingredient that gives the sausage its rich, velvety texture and deep, savoury flavour. Far from being off-putting, it’s a culinary technique that enhances the natural taste of the meat and spices, creating a soft, balanced, and indulgent experience that’s central to the authentic Argentine recipe.
Morcilla need to be cooked, you can:
- Grill or pan-fry: Warm slowly until lightly crisp on the outside, keeping the inside soft.
- Slice cold: Serve as part of a sharing platter or picada (Once it has cooled down after cooking)
Yes! Argentine-style Morcilla is milder and creamier than the British version, making it approachable for those trying black pudding for the first time.
Morcilla comes vacuum-packed in 2 units per pack to preserve freshness and flavour while frozen.
This Argentine-style Morcilla is produced in Spain using traditional methods.
Argentine Style Black Pudding - Morcilla x 2u
And to drink?
