Morcilla de Burgos

morcilla de Burgos

What it is

It became an IGP in 2018, after a twenty-five-year fight over who could use the name, and rests on two things nothing substitutes: horcal onion, a flat sweet Castilian variety, and rice — at least 30 % onion, between 10 and 40 % rice. The grain is why a slice collapses into savoury crumbs in the pan instead of holding together like a French boudin.

In the kitchen

Fry thick slices in a dry pan, two minutes a side without touching them, then break them up; moved too early it turns to paste. Or crumble it in raw with rice or beans and let it dissolve.

Goes with

Chickpeas Piquillo pepper Onion Olive oil Apple Rice Pimentón de la Vera Egg

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Judión bean Tolosa black bean

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