These oak smoked morcilla, Spanish black pudding sausages, come from the rain soaked region of Asturias in northern Spain. They are made by an artisan, family run company using the finest natural ingredients. They are in a natural skin. The morcilla are first cured by smoking over oak-fires, before being hung to finish their curing.
Traditionally these are used in casseroles such as the famous regional dish from Asturias, Fabada Asturiana.