Morcilla, also known as blood sausage, is a popular meat product in Granada. It is made by combining pork blood, fat, and rice or other grains, along with spices such as paprika, garlic, and cumin. The mixture is then stuffed into casings and cooked. Morcilla has a unique flavor and texture, with a rich, earthy taste. It is often served grilled or fried, and can be enjoyed as a tapa or used in various dishes.
