What is
Tapa de bull negre?

Tapa de bull negre is a traditional Spanish dish that typically consists of a tapa featuring bull's blood, often prepared as a blood sausage or morcilla. It is savory, rich, and has a unique flavor that showcases the use of blood in cooking, common in various regional cuisines across Spain.

Origins & History

This dish originates from Spain, particularly in regions where blood sausages are a staple. Morcilla is a traditional Spanish blood sausage, and variations exist across different provinces, each with its unique twist on the ingredients and preparation methods.

Taste & Texture

The taste is deep, rich, and slightly earthy, with a hint of spices depending on the herbs and seasonings used during its preparation.

Ingredients

Bull's blood

The primary ingredient used to make the sausage, which gives it its distinct color and flavor.

Rice

Often added to give texture and substance to the sausage.

Onions

Used as a base for flavoring and sweetness.

Spices

Commonly includes paprika, salt, pepper, and sometimes other regional spices to enhance the flavor.

This item may contain the following allergens:

Pork