Morcilla blanca de Jaén

As the name suggests, morcilla blanca de Jaén is a Spanish sausage originating from the Jaén province in southern Spain. The sausage is typically made with a combination of pork head meat, meat from other animals, pork dewlap, salt, pimentón, eggs, white pepper, parsley, nutmeg, cinnamon, almonds, smashed garlic, and sherry wine.

Traditionally, the sausage was not cooked, but cured, and nowadays it is usually cooked, while saffron is occasionally added in order to paint the sausage’s texture into a vivid yellow color. Morcilla blanca de Jaén can be consumed raw, fried, or cooked.