Smoked Iberian Morcilla
Smoked Morcilla Ibérica is a Spanish blood sausage with the characteristic aroma of Pimentón de la Vera and oregano. Unlike other blood sausages, it contains no rice but is made exclusively from pork blood, fatback, and spices. Cold smoking with oak wood gives it an intense, earthy smoky character.
Ingredients(for 1 kg)
Instructions
Preparing the Filling
20 minutesWhisk fresh pork blood with 20 g salt and pour through a fine sieve. Cut fatback into 1 cm cubes. Finely chop garlic and mix with pimentón, oregano, cumin, and allspice. Combine fatback and spice mixture with the blood and process immediately.
Stuffing & Poaching
45 minutesFill the blood mixture into pork large intestine casings (45-55 mm), tie off into 25-30 cm pieces. Immediately place in 75-78 °C hot water and poach for 30-35 minutes until the filling is firm. Check with a needle – no liquid blood should escape.
Cooling & Drying
1-2 hoursBriefly shock sausages in ice water and hang on smoking rods. Dry in the smoker at 40-50 °C without smoke for 1-1.5 hours until the surface is dry and slightly shiny.
Smoking with Oak
2-3 hoursIncrease smoking temperature to 70-80 °C. Add oak and beech wood chips. Smoke at moderate smoke intensity for 2-3 hours until the core temperature is 72-75 °C. The surface should have a deep brown to black color and firm texture. Optionally air-dry for 24 hours in a cool place.
Pro Tip
Pimentón de la Vera is essential – it gives the morcilla its characteristic red color and smoky aroma, which forms a complex depth alongside the actual smoking. The finished morcilla can air-dry for 1-2 days to intensify the flavor.
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