Iberian morcilla (blood sausage) is a traditional Spanish cured sausage, primarily made with blood and fat from Iberian pork, often complemented with onion, bread, rice, or spices such as paprika. It is distinguished by its intense and deep flavor, and a soft or unctuous texture, the result of the curing process and the quality of the raw material. It is a premium and versatile product in gastronomy.
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