Morcilla

Default unit: kg · Less common product

Description

Morcilla is a type of Spanish blood sausage, similar to black pudding, made from pig's blood, fat, spices, and a filler like rice or onions. It can be eaten as a tapa or used as an ingredient in various dishes, and its specific ingredients and flavor can vary significantly by region. The most famous variety is Morcilla de Burgos, which includes rice. Key characteristics Ingredients: A mixture of pig's blood, pork fat, spices, and a filler such as rice, onions, or other grains. Some varieties include other ingredients like pine nuts, raisins, or almonds. Regional variations: There are many regional types of morcilla across Spain. For example, Morcilla de Burgos is known for using rice, while others from regions like Galicia are made with raisins and pine nuts. Usage: Morcilla is used in various ways, such as a tapa, as an ingredient in stews and other dishes, or served grilled, fried, or steamed. Flavor: The flavor is rich and meaty, with spice levels depending on the recipe. Some varieties are sweeter, while others are more savory. How it is made Ground pork is mixed with pig's blood, seasoning, and a filler like rice or onions. The mixture is stuffed into natural casings. The sausages are flash-boiled to clot the blood. They are then hung to cure.

Nutrition

(per 100g)

Calories380

Protein18г

Fat30г

Carbs12г

Vitamins & minerals

Vitamin B12 (high), Iron (very high), Vitamin A (moderate). Contains some Vitamin C depending on ingredients (e.g., addition of cabbage).

How to choose

High in Iron, Zinc, Selenium. Contains Sodium (due to curing/salting).

How to store

Store in a cool, dry place (ideally 0-4°C) for up to 5-7 days. Traditionally, morcilla was often smoked and hung in a cool pantry. Freezing is possible for longer storage (up to 2-3 months), but may slightly affect texture. Ensure it's well-wrapped to prevent freezer burn. *Important:* Always check for signs of spoilage (off-odor, slimy texture) before consumption.