This traditional cured meat from Guadalupe is an Extremaduran delicacy you simply cannot miss. Guadalupe *morcilla* (blood sausage) is made with pork and collard greens; the secret lies in the proportions of the ingredients.
It is one of the Geopark’s most sought-after culinary specialties. It works just as well as a tapa as it does for a hearty meal. The only question is… sweet or spicy?
