Cultured Palate: Dishes from Spain
| January 10, 2018
Morcilla
When these special Ibérico pigs are slaughtered, one of the first products made, before the jamón Ibérico is even close to being ready, is morcilla sausage. Morcilla sausage is usually made immediately following the slaughter of the pig while the blood is still fresh. The blood and fat are mixed with onions and olive oil, then funneled into casings and stored away.
Different regions in Spain have their own methods of producing morcilla. Some add ingredients like potatoes, pine nuts, or almonds. Morcilla is usually eaten in small chunks, which are fried in olive oil and served with bread.
Ivan Ugle / Shutterstock
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