Chourico de Sangue, Iberian Black Pork (Blood) (Chilled)

Crafted from free-range Iberian black pigs (Porco Preto) acorn-fed across the oak forests of the Iberian Peninsula, this traditional blood sausage showcases a deep mahogany hue and a firm, traditional natural casing. Rooted in time-honored artisanal charcuterie traditions, it captures the authentic, rustic heritage of Iberian curing.

On the palate, it reveals a luxuriously smooth texture with a rich, savory depth, subtly warm garlic, and aromatic spices. Delicately balanced without overwhelming intensity, it warms beautifully to release its rich aromas, making it an extraordinary centerpiece for an authentic charcuterie board, traditional bean stews, or sliced and lightly pan-seared over rustic bread.

Cooking Recommendations: 

Slice Thick: Cut the sausage into thick rounds (1.5 cm to 2 cm / ~¾ inch). Do not slice too thin, or the filling will crumble in the pan.

Heat the Pan: Place a skillet over medium heat with just a light wipe of olive oil (the sausage will render its own fat).

Sear Briefly: Add the slices and cook for 2 to 3 minutes per side until the edges form a dark, crispy crust and the interior is hot.

Drain: Transfer to paper towels for a minute before serving hot.