Both of our Morcillas are made with very finely chopped Iberico fat, their texture is delicate, almost like that of butter. That is why we recommend handling it in the kitchen as a paste, just as we do with sobrassada. If we want to cook it whole, it is easy for it to break since its consistency would require the use of staples or strings at the ends, something that is not allowed when taking this wonderful product outside of Spain.
You can take it to recipes for breakfast, lunch, tapas, dinners and, of course, add it to stews, combine it with seafood and even spread it on bread and eat it “raw”, since it is a cured product. We do not recommend frying it, since this type of Morcilla does not withstand much heat. You just a few seconds at low temperature to enjoy it or cook with it.
Here are some ideas to whet your appetite and encourage your creativity.