Baku Kitchen! An independent reference of traditional food

Morcela

pork blood sausage, grilled or dropped into cozido

Portugal Charcuterie & cured One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

A staple of the winter matança do porco, when nothing of the pig was wasted; Beira and Alentejo versions differ in spicing.

Frequently asked questions

What is Morcela?

Morcela is a charcuterie & cured from Portugal: pork blood sausage, grilled or dropped into cozido. A staple of the winter matança do porco, when nothing of the pig was wasted; Beira and Alentejo versions differ in spicing.

Made with

porkoffalonion

Cooked

grilled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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