Morcilla

Morcilla is a type of blood sausage widely consumed in Spain, Portugal, and various Latin American cuisines. It is made from pig’s blood and fat, mixed with a filler such as rice, onions, breadcrumbs, or barley, and seasoned with salt and a blend of spices. The exact recipe varies by region and tradition.

Regional varieties reflect different fillings and seasonings. In Spain, Morcilla de Burgos is a well-known version that traditionally uses rice, while other styles may include onions, herbs, and peppers. In Portugal, morcela is similar in concept and can feature regional flavorings such as wine or paprika. In Latin America, versions often incorporate ingredients like rice, maize, or onions, with local spice blends that reflect national cuisines.

Preparation and serving methods also differ. Morcilla is commonly sold fresh and requires cooking, typically by frying, grilling, or simmering before serving. It is frequently enjoyed as a tapa, added to stews, or served with rice, vegetables, or eggs. In northern Spain, it may accompany cider or be included in regional dishes such as arroz con morcilla.

Preservation varies by type. Some morcillas are sold dried or cured and can be eaten in sliced form after minimal heating, while most fresh varieties are prepared and consumed soon after purchase. The dish remains a traditional element in many regional culinary traditions and festivals.