Smoked Asturian Morcilla from Embutidos Naveda is a traditional blood sausage typical of Asturias, made from pork blood, fat, and onions, with the addition of paprika, garlic, and salt. What defines this product is the use of natural smoking over oak wood, which gives it a subtle smoky layer without masking the core ingredients.

The texture is soft and rich, almost creamy when cooked, with onions playing a key role in balancing the intensity of the blood with mild sweetness and moisture. Unlike firmer, sliceable morcillas found in other regions, this version is generally intended for cooking, where it breaks down slightly and integrates into the dish.

It is most commonly used as part of “compango”, alongside chorizo and pancetta, forming the flavor base of traditional dishes such as fabada. During cooking, it releases depth, fat, and a characteristic earthy note that shapes the overall profile of the meal.

It can also be prepared on its own, gently cooked or added to stews, where its texture becomes more spreadable. The flavor is full and rounded, with a balance between savory, slightly sweet, and smoky notes.