Morcilla Extremeńa de Badajoz

Morcilla Extremeńa de Badajoz originates in Extremadura, a western Spanish region bordering Portugal which comprises the provinces of Cáceres and Badajoz. Morcillas of all types are popular in Extremadura and often include filler material such as potatoes (Morcilla Extremeńa Patatera) or pumpkin (Morcilla Extremeńa de Calabaza).
Pork belly850 g1.87 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Pimentón20 g3 Tbsp
Oregano, dry2.0 g2 tsp
Coriander2.0 g1 tsp
Garlic, diced7.0 g2 cloves
  1. Grind pork belly through 6 mm (1/4”) plate.
  2. Mix ground meat with blood and spices.
  3. Stuff into 28-32 mm pork casings forming 30 cm (12”) rings. Tie the ends together.
  4. Dry at around 15° C (59° F) for 3 weeks.
Consume cooked, fried or in stews.

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