Morcilla asturiana

01 / ABOUT THE DISH

About the dish

Morcilla asturiana is a blood sausage from Asturias, in northern Spain, made using pig's blood mixed with onion, pork belly or bacon, and pimentón (paprika). After stuffing into casings, it is briefly boiled, then smoked and dried hanging on racks. The sausage dates back to the rural pig slaughtering traditions (matanza), when people processed every part of the animal for storage. Early cookbooks from the turn of the 20th century already included recipes for morcilla asturiana. Morcilla asturiana is eaten widely in Asturias, often boiled and included in northern Spanish cocidos; its most famous role is in fabada asturiana, where it forms part of the "compango" (the mix of meats). It is also presented sliced or in slices alongside stews, potatoes, or simply with bread.