10-50

Spain has its own heritage of regional black pudding, including the iconic Morcilla de Burgos. Whilst the ingredients can vary depending on region, Spanish black pudding is typically stuffed with pig’s blood, rice, onions, garlic and spices. Bursting with flavours, it's widely enjoyed as a tapa or savoured in hearty fabadas and fry-ups.

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Morcilla achorizada, acorn fed iberian black pudding with paprika and two red chicories Señorio Iberico de Bellota Morcilla 300g
Señorío Acorn Fed Ibérico Morcilla Black Pudding, 300g
Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish.  This variety, made in Extremadura by Brindisa's supplier of the finest ibérico hams, is made using meat from acorn fed pigs and is cured for a period of 30 days.
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