Offer of Spanish black pudding at a good price.
We provide the widest selection of Spanish black pudding in Europe at Gastronomic Spain.
Spanish black pudding, a particular variety of sausage, involves the use of blood in its preparation. The sausage has a distinctive black colour after being dried and cured.
In Spanish cuisine, black sausages are a common ingredient that can be consumed as a dry sausage or added to other meals.
Different varieties of black pudding, including Iberian, with beef, with rice, and with onion, are available in Spain with free shipping to the rest of Europe.
What is black “morcilla”?
The main component of Spanish sausage known as “black pudding” is cooked pig's blood. Its recipe may include onion, rice, meat, or Iberian pork, depending on the region.
Due to its dark maroon colour, which is almost black, and the fact that there is another variety of white pudding, it is sometimes known as “morcilla” or black pudding. The white one is paler in colour because it is created with other components and does not contain pig's blood.
There is little doubt that Spanish blood sausages is the nation’s signature sausage. Given its many uses, black pudding is one of those sausages that you will end yourself falling in love with. This characteristic and traditional Spanish product is a component of many traditional recipes.
The preparations that can be done using Spanish black pudding include grilled, fried, baked or Matachana (from León) black pudding. You may now enjoy this fantastic Spanish cold meat from any location in Europe again thanks to Gastronomic Spain.
Because if Gastronomic Spain is known for anything, it is making people happy, especially those who reside outside of Spain and desire to feel again Spanish cuisine close to them.
A typical family food that brings people together around barbecues is black or Spanish black pudding. It’s frequently found in traditional recipes like Asturian bean stews, “cocido Madrileño”, and oven-baked rice, but it is also frequently seen in tapas and sandwiches.
How are black sausages made?
The production processes for Spanish sausages are not usually very different. In the case of black pudding, it is rather simple:
Let’s look at the production process for “morcillas”:
1. The components that will be added, like rice or onions, must first be cooked.
2. After that, they are put in a container and combined with the blood, lard, pepper, salt, and/or paprika. Typically, it is combined with specialised machinery.
3. To create the final shape of the black pudding, the components are mixed and then put into natural or artificial casings. Normally, these are usually cow or pig casings, and the most highly valued are the natural ones.
4. After cooking them in hot water, they are quickly left to cool down.
5. Finally, they are hanged for approximately one day.
Characteristics of Spanish “morcillas”
The main characteristic of black sausages is the ingredients of which they are made. The major component is pig's blood, normally coagulated, cooked and has a very particular colour between dark maroon and black.
It will be prepared in a specific method or have a specific ingredient added depending on the area or region. Similar to how it can take on its own name, there are numerous other designations for black pudding, including: Asturian blood sausage, Basque black pudding, Burgos black sausage, and Argentinian “morcilla”. Although its most common form is Spanish black pudding or “butifarra” in Catalan, which encompasses all its variants.
Spanish “morcilla” properties
The many different qualities of black pudding might perhaps surprise a few people. We can call focus to the fact that black pudding is a food high in proteins, iron, potassium, magnesium, and vitamin B12.
While each 100-gram piece does contain between 250 and 400 calories, its high mineral content aids in the prevention of diseases like anaemia, and it is also a healthy choice for diabetics due to its extremely low carbohydrate content.
Spanish black pudding types
If you want to get black pudding at a very reasonable price, there are many different kinds of Spanish black sausages that you can find at Gastronomic Spain.
We must distinguish between fresh black pudding and black pudding that has been cooked or cured. They can be distinguished from one another by the fact that the fresh ones must be cooked before eating, but the others do not.
Fresh morcillas that must be cooked before eating
“Morcilla de Burgos” | Sotopalacios blood sausage | The original rice black pudding
The homemade black pudding known as “Morcilla de Burgos Sotopalacios” comes from Burgos, Castilla y León. Due to the addition of rice to its ingredients, it is a highly traditional and well-known Spanish black pudding; often referred to as rice black sausage.
With a maximum 6 cm diameter, morcilla de arroz is very thick. Typically, it is chopped into medallions of one to two centimetres in size for fried in a pan. The entire piece can be grilled as well.
Black pudding from asturias
Another popular variety is Asturian black pudding. It is one of the primary ingredients in the traditional Asturian fabada dish. This sausage has been smoked, and it has onion and fat.
Typically, it is used to make stews and casseroles like “fabada Asturiana”. Because the inside of the black pudding is significantly thicker than that of other sausages, it is small, only 2 cm thick, and has a firm and constant texture.
Onion black pudding
In the region of Aragon and Levante, onion black sausages are a particularly well-liked cold meat. They are fresh blood sausages, and you might also find them in aerated form. They are small, about 2 cm thick, consisting of pig’s blood and onion, put into natural casings.
They are frequently used in various traditional meals like oven-baked rice and are typically served fried or grilled.
Fresh “morcillas” that do not need to be cooked before eating
There are some black puddings that have been cured or preserved to extend their life and it becomes a totally different product.
Iberian blood sausages
The same method used to cure “chorizos” and “salchichones” is used to create Iberian black pudding. It comes in both candle and horseshoe shapes and is a product that doesn't need to be cooked before consumption. Before eating, it should ideally be sliced thinly, and the skin scraped off.
It is one of the most well-known types of black pudding and, in contrast to the previous ones, is made from Iberian pork (a breed of pig that is widely used on the Iberian Peninsula and is highly prized for its ability to produce Iberian ham and various kinds of sausage).
Fried black pudding of Orza
“Morcillas de Orza” are onion black puddings that have been confit at a low temperature in sunflower oil. Similar to cooked onion black puddings in appearance.
They can be eaten either hot or cold. To increase their shelf life, they are processed in this manner. The type of drying and the ingredients used make them have a much shorter shelf life.
Without a doubt, Gastronomic Spain provides you with a wide selection of black pudding varieties so that you can experience true Spanish delight wherever you are.
With the help of Gastronomic Spain, you may prepare your favourite black sausage recipes, such as black pudding scrambled eggs, black pudding croquettes and empanadas, or our favourite, lentils with chorizo and "morcilla".
Additionally, keep in mind that… delivery throughout Europe is FREE!
