Set in the quiet beauty of the Burgos region, the Santa Rosalia Estate has built a reputation for dedication to unique food products. Here they breed the Wagyu beef, famed for its extraordinary flavour, texture and health-giving properties. Patxi Garmendia, the finca's owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Each oxen has over 100 sq. meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas. Made from 100% Wagyu blood and fat, this Wagyu black pudding is made following the traditional recipe for Morcilla de Burgos using rice, onion and spices. The fat content of wagyu morcilla has a high percentage of polyunsaturated fats such as oleic and linoleic acids (omega 3, 6 and 9), helpful in the prevention of cardiovascular diseases. The texture and flavour of wagyu black pudding is uniquely different to pork morcilla, balanced, rich with deep flavour. Each morcilla sausage is vac-packed and weighs approx. 285g
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