Many cultures have some form of blood sausage, from the French boudin noir to the British black pudding to the Polish kishka. Spain's Morcilla blood sausage is a traditional ingredient in bean stews, added to rice, or served alone as a tapa. Our Morcilla is produced domestically according to a Spanish recipe. The blood sausages are made of pork, pork blood, and onions, spiced with parsley, cinnamon, and nutmeg. Packed in a natural hog casing, Morcilla can be sliced into 1" sections and fried in oil or lard.