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Erudite Epicure


Morcilla is a Spanish version of the blood sausage. It is made of pork fat and blood, rice, and onion, plus regional additions. Morcilla (or sometimes moronga) has is also popular in all of Latin America, the Caribbean and and wherever Spanish explorers made land. It is boiled, grilled, fried, pan-fried and served with tortillas or sandwiches.