Morcilla
Morcilla [ moɾ'θiʎa ] is a Spanish blood sausage . It is prepared differently depending on the region. Are known z. B. the Morcilla de Burgos , which is made from pig's blood , fat , onions and rice , the Morcilla de Jaén with pine nuts instead of rice or the Morcilla de verduras , which contains leeks instead of rice. Canarian Morcilla is sweet (" morcilla dulce ") and is made with raisins, almonds and cinnamon. The taste of Morcilla Ibérica (Bellota) is characterized by the fact that it is made from the meat and bacon of Iberian pigs, whose main diet is acorns.
The morcilla used to be prepared with the slaughter festival in late autumn or early winter.
In Spanish cuisine , the morcilla is grilled, fried or given in stews ( beans , lentils , chickpeas ). But you can also eat it with bread.
It should be stored in a cool, dry place and consumed at a room temperature of 18 to 25 ° C.