Morcilla de Burgos is a traditional Spanish blood sausage originating from the province of Burgos. It is made primarily from pig's blood, rice, and a mix of spices, giving it a unique flavor and texture. The rice helps to absorb the blood and adds bulk, while spices like salt, onion, and black pepper enhance its taste. This delicacy is often enjoyed grilled or fried and can be served as a tapa or part of a main dish. Morcilla de Burgos is a popular ingredient in various regional recipes, showcasing the rich culinary heritage of Castile and León.