Cooking Morcilla with Rice (4kg), 330gr x 12/cs

Spanish Morcilla is the first type of sausage made from the slaughtered pig. The ground pork is mixed with pig's blood, along high quality rice from Valencia, seasonings, spices and chopped onions.Cut the morcilla into thick slices (rodajas), fry them in a bit of olive oil, and eat with bread as a tapa or snack .  When cooked and crumbled, it becomes a favorite ingredient for stews, such as cocido Madrileño (Madrid-style stew), as well as bean dishes. It is often placed in the pot along with other ingredients to simmer.

It can also be served for breakfast, fried up in slices with potatoes and served with poached, scrambled or fried eggs.