Morcela de Arroz (Rice Black Pudding) is a typical sausage from the Leiria region, made with fresh animal intestines and stuffed with blood, fat and pork meat, rice, onion, parsley, salt and spices.
It is believed that Rice Black Pudding originated in the 19th century, at a time when pig production in the region was already very abundant and, in addition to the cultivation of Carolina rice in the Lis basin, pig slaughtering was also a tradition here.
Thus, the ideal conditions for making Rice Black Pudding were met: pork, rice and tradition!

Highly appreciated, not only by locals but also by those who dine in the region’s restaurants, Rice Black Pudding can be used in various dishes, but grilled over charcoal, it certainly leaves a lasting impression.

You can find Rice Black Pudding in butchers, supermarkets and official restaurants, all of which are clearly identified.

Learn more on the official Morcela de Arroz website or on their Instagram page.