The town of Teror, nestled in Gran Canaria, has carved out its own name in Spanish gastronomy. Two traditional delicacies stand out in particular: soft chorizo (chorizo blando) and sweet blood sausage (morcilla dulce). Passed down from generation to generation, these two iconic sausages have gained a prestigious reputation among visitors to Teror—everyone wants to try them.
A Culinary Legacy Rooted in Tradition
For many families in Teror, agriculture and pig farming went hand in hand. Traditionally, they raised pigs for slaughter around November, ensuring a supply of meat products for the winter.
According to Canariasenred, soft chorizo has a history of over 80 years. The first company to commercialize these chorizos was a small family business, launching them under the brand “Los Nueces”. This sausage was originally consumed in winter to prevent it from drying out, making it an essential cold-season staple.
The Making of Soft Chorizo
The preparation of soft chorizo follows a simple yet richly flavored process. Alongside ground pork, the following ingredients are mixed in:
- Ground garlic
- Salt
- Spices
- Wine
- Paprika (optional, but common)
This mixture is kneaded thoroughly, resulting in a dense, deep-red paste. After a few days, it is stuffed into the cleaned intestines of the pig, maintaining a strong connection to its origins. The distinctive reddish hue comes from the paprika, which also enhances its rich, smoky flavor.
Thanks to these time-honored family traditions, Teror has established itself on the gastronomic map, with soft chorizo as one of its most celebrated culinary treasures.
Sweet Blood Sausage: A Winter Delicacy
But soft chorizo is not the only famous product from Teror. The arrival of pig slaughter season—a clear sign of winter approaching—also heralded the production of sweet blood sausages (morcillas dulces), a unique Teror specialty.
Following traditional recipes, pig’s blood was blended with:
- Toasted and ground bread
- Sweet potato
- Garlic
- Almonds
- Raisins
- Cinnamon
- Salt and spices
These carefully selected ingredients formed a sweet, smooth, and aromatic mixture, turning this blood sausage into a delicacy unlike any other. While many variations exist throughout Gran Canaria, Teror’s version has remained true to tradition, resisting the influence of large commercial franchises.
The mixture is carefully kneaded and then stuffed into natural casings, which are preferred for cooking due to their better texture and durability. In the past, butchers had to meticulously clean and prepare pig intestines before using them.
Both soft chorizo and sweet blood sausage are exceptional accompaniments for a variety of dishes, adding rich, deep flavors to any meal.
A Must-Try Experience in Teror
With their unique and flavorful profiles, both sausages come highly recommended.
If you ever visit Teror, don’t hesitate to ask locals:
“Which is the best sausage here?”
Without a doubt, the answer will be either soft chorizo or sweet blood sausage—a true testament to their enduring legacy and irresistible appeal.
