|
|
|
Best places to buy blood sausage in Philly?
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Best places to buy blood sausage in Philly?
Filed Under: Weird Regional Foods | We're Here to Help
 |
| cocinatipo.com |
I'm looking for some Catalonian blood sausage. Do you know of any markets, butchers or grocers that might have this for sale anywhere in the area?One place that comes to mind off the top is Orlando's Quality Meats on Ninth between Christian and Carpenter, where they do blood sausage, or morcilla, in-house. (We failed to realize that Orlando no longer works out of the Italian Market. Our mistake — thank you to commenter Pucca.) But where else? Who's got the best? Drop your ideas and suggestions in the comments.
If you're talking Morcilla, head up North 5th. There is a butcher on the right hand side just north of Somerset that does great morcilla, along with an outstanding octopi salad.
Orlando left his store two years ago! He has been working for Giunta at RTM since he left the 9th street market. Talk to him, he may still make it for a special order.
Freddy and Tony's at 2nd and Allegheny, cheap take out prices and you can buy either by weight or dollar amount.
I am willing to bet that you will not find Catalan (style) blood sausage in Philadelphia. Though I do not recall seeing it in their case, you may want to talk to the people at Garces Trading Company to see if they will sell you some. Other then that, your best bet is ordering it online at latienda.com
DiBruno Bros. occasionally carries Morcillo Sausage.
Thank you for all your responses. I am actually looking for Botifarra Negra, a Catalan pork blood sausage. I did in fact order some Morcilla from latienda.com and am expecting it to arrive tomorrow. I was recently in Barcelona and there are several recipes I want to try out which call for this particular sausage.
Asked Xochitl chef Lucio Pazzo where he sources his excellent morcilla after tasting it for the first time last night -- he said D'Angelo Bros. in the Italian Market makes two types -- the Mexican style (pork sausage/beef blood) he uses, as well as a South American style with dried fruit and nuts! The pulpo y morcilla skewers in black garlic mole were sheer genius.
Swiaki's in Port Richmond sells Polish blood sausage - kishka
Comments (0)
Popular Posts
Search this blog:
Topics:
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
