ingredient
Morcela
By Silva E. Olhão
Portugal's traditional blood sausage, a rich, spiced preparation that varies from region to region.
Morcela is made from pork blood mixed with fat, bread or rice, cumin, cloves, and other spices, stuffed into natural casings and smoked. The Trás-os-Montes version is particularly prized, often including onions and featuring intense smokiness from chestnut or oak wood.
Morcela is grilled as a petisco, added to feijoada and cozido à portuguesa, or sliced over bread. Blood sausage production is intimately tied to the matança do porco tradition, ensuring every part of the animal is honoured.