Crafted by the artisans at Fermín, this Asturian-style Ibérico morcilla is rich, savory, and deeply satisfying. This all-natural black sausage can be sliced and grilled until crisp, then enjoyed with fresh bread or fried eggs, or used to add depth to classic Spanish stews like fabada.

Made in the mountain village of La Alberca, Fermín follows a traditional Asturian recipe using premium Ibérico ham. Known as morcilla de cebolla, it’s prepared with slow-cooked onions, smoked paprika, and oregano for an aromatic, well-balanced flavor.

We first discovered this morcilla in a rustic Spanish asador, where thick slices were roasted in a wood-fired oven until perfectly crisp. This black sausage has a deep, hearty flavor that is surprisingly mild and approachable.

Embutidos y Jamones Fermín, the legendary cure house that first introduced Ibérico ham to the U.S., brings you this exceptional example of authentic Ibérico morcilla, now available to enjoy at home.