Morcilla is the Spanish and Latin American blood sausage — a cooked pork-blood sausage most often bulked with rice, onion and cubes of fat and seasoned with pimentón, cloves and other warm spices, then poached until set. Dark to near-black, dense and crumbly to soft, it is deeply savoury, rich and faintly mineral from its iron-laden blood, sweetened by long-cooked onion; sliced and fried, grilled, or crumbled into stews and eggs, it is a fixture of the tapas counter and the matanza feast.