Castile and León, Spain

Spain

Castile and León is Spain's largest autonomous community, a high plateau of wheat fields, medieval castles, and cold winters. The province of Burgos sits at its heart, and it is here that morcilla de Burgos was developed — a blood sausage packed with rice and onions that became the defining tapa of the city. Every November, matanza season brings villages together to slaughter pigs and make morcilla in large iron cauldrons.

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Sausages from Castile and León, Spain

Morcilla de Burgos

Castile and León, Spain

Morcilla de Burgos is a Spanish blood sausage, a specialty from the province of Burgos. Rice is a key ingredient, setting it apart from other morcillas. The sausage features a deep, savory flavor. Locals often grill or fry slices of it to serve as tapas.

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