Morcilla is a type of blood sausage that is widely consumed in Spain and other countries. It is made by combining pig's blood with rice, onions, and various spices. The mixture is then stuffed into casings and cooked until firm. Morcilla has a unique and savory flavor, with a slightly sweet and earthy taste. In Gran Canaria, you can find local variations of Morcilla, each with its own distinct characteristics and regional influences.
