Morcilla de Leon, in a jar.
The Leon variety of morcilla is distinguished by being more of a spread than a solid product, which is why it comes in a jar. You still have to fry it, but once it's cooked through and coagulated, you spread it on bread in the manner of a sobrasada.
Lightly spicy and with a deep flavour of cooked onion, the aroma and flavour of this morcilla is delicious and unmistakeable. If you've done the Camino and have passed through Leon, you'll have no doubt experienced the smell wafting through the Plaza de La Bicha as tourists and pilgrims enjoy this local tapa in the Barrio Humedo.
Morcilla de Leon, sausage.
This is a lightly smoked Morcilla from high up in the mountains of Leon. Cook whole or in coins in stews such as 'Fabada Asturiana'. This is the Asturian type of morcilla, meaning it is cured (like other cold meats, such as chorizo) and does not contain rice (in contrast to Morcilla de Burgos).
Ingredients: Pork bacon, onion, paprika, pig blood, salt, preservative E250.
Nutritional Information: Energy 2183kJ / 529kcal, fat 52g of which saturates 20g, carbohydrate 3.1g of which sugars 3.1g, protein 10g, salt 2.4g
Morcilla de Burgos Black Pudding.
We are delighted to offer this gourmet speciality from one of the highest cities in Spain, Burgos in Castilla y Leon. "Burgos" is a black pudding made with rice and delicately flavoured with cumin. Slice into chunky coins and fry lightly - serve as a tapa on toast or with fried eggs, or as part of a cooked breakfast.
Ingredients: Onion, rice, pig blood, lard, salt and spices.
Nutritional Information: Change Energy 2183kJ / 529kcal, fat 52g of which saturates 20g, carbohydrate 3.1g of which sugars 3.1g, protein 10g, salt 2.4g