La morcilla canillera se elabora de forma artesanal siguiendo una receta tradicional heredada, diferenciándose principalmente de la de Burgos y otras por no llevar arroz y prepararse la mezcla del relleno con cebolla, haciéndola jugosa y menos grasa que otras. Esta receta ha ido pasando de generación en generación, y ahora cuenta con una fiesta propia, el Día de la Morcilla.
Fuente:Directo al Paladar
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