Morcilla is Spain’s version of blood sausage, made by combining pig’s blood with various fillers such as rice, onions, or breadcrumbs, along with spices. It is one of the country’s oldest preserved meat products and remains common in both rural and urban households.
While morcilla is often grouped under a single name, there are several distinct types, each linked to a specific region and recipe tradition.
What Is Morcilla?
Morcilla is typically made during the matanza (traditional pig slaughter), which is still practiced in many rural areas. The base ingredients are:
- Pig’s blood
- Fat (usually pork back fat)
- Filler (e.g., rice, onion, breadcrumbs)
- Spices (e.g., paprika, garlic, oregano, pepper)
Once mixed, the ingredients are stuffed into natural casings and either boiled, smoked, or dried, depending on the region and intended use.
Main Regional Types of Morcilla
1. Morcilla de Burgos (Castilla y León)
- Contains rice, onion, lard, and spices
- Firm texture; can be sliced and fried or grilled
- Often served with roasted peppers or in stews
2. Morcilla de León
- Made with onion, paprika, and sometimes bread or rice
- Has a smoked flavour due to traditional curing methods
- Used in hearty dishes like cocido leonés
3. Morcilla Asturiana (Asturias)
- Ingredients include onion, fat, and paprika
- Usually soft and used in stews, especially fabada asturiana
- Sold uncooked; requires simmering
4. Morcilla de cebolla (various regions)
- Based on onion rather than rice
- Softer texture, often spreadable when warm
- Used in sautés or eaten with bread
5. Morcilla dulce (Murcia and parts of Andalusia)
- Contains sugar, cinnamon, and pine nuts
- Has a sweet flavour, sometimes eaten with eggs or grilled
Cooking and Serving
Morcilla can be:
- Grilled or pan-fried (sliced varieties like Morcilla de Burgos)
- Simmered in stews (softer varieties)
- Baked, sometimes with apples or peppers
- Spread on bread if soft
In tapas bars, morcilla often appears alongside chorizo and jamón on mixed platters.
Storage
- Cooked morcilla should be refrigerated and used within a few days
- Uncooked, vacuum-packed versions may last longer if kept chilled
- Can be frozen, though this may affect texture
Where to Buy
Morcilla is widely available in:
- Local markets
- Butchers (carnicerías)
- Supermarkets
Look for regional labelling, and if in doubt, ask if the product is ready to eat or requires cooking.
Summary
Morcilla is more than just a type of sausage—it’s a reflection of local food traditions across Spain. From rice-filled versions in Burgos to sweet varieties in Murcia, each type serves a different culinary purpose. For property buyers or long-term visitors interested in Spanish cuisine, learning to identify and use morcilla is a practical step toward enjoying regional food culture.
