A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings. It is sold precooked and is basically black in color. It is produced as a heavily smoked variety or as a somewhat sweet and spicy meat. It may also be referred to as blood pudding or black pudding, however, a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient. Morcilla can be eaten raw, since it is precooked, or fried, or added to soups, stews, and main dishes.