A Guide to Spanish Cured Meats

Credit: Maxime Iattoni

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MORCILLA

Spain's blood sausage earned its reputation as one of the most accessible black puddings thanks to the inclusion of a starchy filler, most commonly rice, which mimics the mouthfeel of a traditional meat sausage. The pork blood is flavored with garlic, onion, and pimentón; when sliced and fried in olive oil, the edges crisp up in a rich textural counterpoint to the soft interior.

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