BLOOD SAUSAGE (5 Units)

Blood Sausage Argentinean Style  (chori grill Gourmet)

Morcilla divides the table. Those who know, know. And once you try a good one, there's no going back.

The Chori Grill Gourmet morcilla is encased in natural pork casing and made with the consistency and structure that most blood sausages lack — it holds together when you slice it, stays intact on the grill, and delivers clean, even cuts every time. No falling apart, no mess.

What makes these different:

• Natural pork casing — not synthetic. It crisps up beautifully on the grill and holds everything together.
• They hold their shape — firm enough to slice cleanly and stay together on the grill. No crumbling, no frustration.
• Rich but balanced — deep, savory flavor without being overwhelming.
• No cooking required — morcilla is coagulated blood, fully cured. It doesn't need heat to be safe or delicious.

🔥 A la Parrilla (Grill): Low and slow — always. Medium heat, no rushing. Let a light crust form on the outside naturally while the inside stays intact. If you push the heat, it will burst and fall apart on the grill. Patience is everything here. Do not pierce the casing.

🧀 Fría en picada (Cold, no cooking needed): Slice thin and cold straight from the fridge. Serve on a board with bread, cheese, and a glass of Malbec before the asado starts. Most people don't know morcilla works this way — now you do. It's one of the best kept secrets of the Argentine charcuterie board.

🥖 El Morcipán: Split lengthwise, crusty bread roll, and top with Beef ☮︎ Love Chimichurri. The morcilla answer to the choripán — and just as good.