Spanish morcilla

Spanish morcilla is a traditional blood sausage made by mixing cooked blood (usually from pigs) with fat, rice or other grains, herbs, and spices. It is then stuffed into natural casings and cooked, resulting in a rich, savory flavor with a smooth or slightly crumbly texture. Morcilla is enjoyed across Spain in various regional styles, often grilled, fried, or used in stews, and is valued for its bold taste and cultural significance in Spanish cuisine.