{"id":4408144,"date":"2025-07-18T10:20:00","date_gmt":"2025-07-18T08:20:00","guid":{"rendered":"https:\/\/revista.enmodoflamenco.com\/?p=4408144"},"modified":"2025-09-30T12:39:29","modified_gmt":"2025-09-30T10:39:29","slug":"por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon","status":"publish","type":"post","link":"https:\/\/revista.enmodoflamenco.com\/en\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/","title":{"rendered":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n?"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb custom_margin=\u00bb||-181px|||\u00bb][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#020202″ text_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb width=\u00bb85%\u00bb module_alignment=\u00bbcenter\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]<\/p>\n

Arrieros y arroz: una pareja hecha en el siglo XVIII.<\/strong>
Antes, la morcilla se hac\u00eda solo con sangre, grasa, cebolla y especias. Fue en el siglo XVIII cuando los arrieros trajeron arroz desde Valencia y dijeron: \u201c\u00bfY si metemos arroz en la morcilla?\u201d. Bingo: textura cremosa, sabor redondo y un rasgo \u00fanico que distingue a la de Burgos del resto.<\/p>\n

La cebolla \u2018horcal\u2019: no es cualquier cebolla.<\/strong>
Esta cebolla aut\u00f3ctona, t\u00edpica de Burgos y Palencia, aporta dulzor, fibra y un toque azufrado suave, que da ese picorcillo final tan caracter\u00edstico. Forma una parte clave de la receta, marcando su aroma y sabor de forma decisiva.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_2,1_2″ sticky_enabled=\u00bb0″ transform_translate=\u00bb-4px|85px\u00bb transform_translate_linked=\u00bboff\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#020202″ text_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb width=\u00bb85%\u00bb module_alignment=\u00bbcenter\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]<\/p>\n

\n

[\/et_pb_text][dipl_image_card _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb title=\u00bbHomenaje a la cebolla horcal de Palenzuela (Palenzuela, Palencia)\u00bb title_text=\u00bbPalenzuela_-_Homenaje_a_la_cebolla_3″ image=\u00bbhttps:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/09\/Palenzuela_-_Homenaje_a_la_cebolla_3.jpg\u00bb module_alignment=\u00bbcenter\u00bb width=\u00bb68%\u00bb hover_enabled=\u00bb0″ sticky_enabled=\u00bb0″ title_font_size=\u00bb9px\u00bb title_line_height=\u00bb0.1em\u00bb height=\u00bb1000px\u00bb min_height=\u00bb959px\u00bb max_height=\u00bb1000px\u00bb custom_padding=\u00bb||0px|||\u00bb custom_margin=\u00bb||-46px|||\u00bb title_font_size_last_edited=\u00bbon|phone\u00bb title_font_size_phone=\u00bb8px\u00bb title_font_size_tablet=\u00bb9px\u00bb][\/dipl_image_card][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][dipl_image_card _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb title=\u00bbArrieros atravesando la serran\u00eda de Ronda. En La fille du bandit.\u00bb title_text=\u00bbdav\u00bb image=\u00bbhttps:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/09\/Arrieros.jpg\u00bb module_alignment=\u00bbright\u00bb width=\u00bb97%\u00bb hover_enabled=\u00bb0″ sticky_enabled=\u00bb0″ title_font_size=\u00bb13px\u00bb title_line_height=\u00bb0.1em\u00bb height=\u00bb1000px\u00bb min_height=\u00bb1000px\u00bb max_height=\u00bb1000px\u00bb transform_translate=\u00bb-23px|28px\u00bb width_last_edited=\u00bbon|phone\u00bb width_phone=\u00bb84%\u00bb title_font_size_last_edited=\u00bbon|phone\u00bb title_font_size_phone=\u00bb7px\u00bb transform_styles_last_edited=\u00bbon|phone\u00bb transform_scale_last_edited=\u00bbon|phone\u00bb transform_translate_last_edited=\u00bbon|phone\u00bb transform_rotate_last_edited=\u00bbon|phone\u00bb transform_skew_last_edited=\u00bbon|phone\u00bb transform_origin_last_edited=\u00bbon|phone\u00bb transform_translate_linked_phone=\u00bboff\u00bb transform_translate_phone=\u00bb-23px|-300px\u00bb width_tablet=\u00bb97%\u00bb title_font_size_tablet=\u00bb13px\u00bb transform_translate_tablet=\u00bb-23px|28px\u00bb][\/dipl_image_card][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb min_height=\u00bb1660px\u00bb][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#020202″ text_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb width=\u00bb85%\u00bb module_alignment=\u00bbcenter\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″ custom_padding=\u00bb0px|||||\u00bb transform_translate=\u00bb-12px|-189px\u00bb transform_styles_last_edited=\u00bbon|phone\u00bb transform_scale_last_edited=\u00bbon|phone\u00bb transform_translate_last_edited=\u00bbon|phone\u00bb transform_rotate_last_edited=\u00bbon|phone\u00bb transform_skew_last_edited=\u00bbon|phone\u00bb transform_origin_last_edited=\u00bbon|phone\u00bb transform_translate_phone=\u00bb6px|-641px\u00bb transform_translate_tablet=\u00bb-12px|-189px\u00bb]<\/p>\n

Receta tradicional + diversidad local = autenticidad garantizada.<\/strong>
La morcilla de Burgos no naci\u00f3 en un laboratorio, sino en las casas, al calor de la matanza del cerdo. De ah\u00ed salt\u00f3 a los obradores (esos talleres donde se trabaja el embutido con mimo), y a\u00fan hoy se sigue haciendo casi igual que anta\u00f1o. Las proporciones siguen siendo sagradas: cebolla 30\u201345\u202f%, arroz 10\u201340\u202f%, sangre por encima del 9\u202f% y grasa entre el 10 y el 25\u202f%. Y ojo, que cada zona mete su toque: canela en Aranda, piment\u00f3n en Sotopalacios, comino en otros. Esto no es un embutido, es una carta de sabores regionales.<\/p>\n

IGP desde 2018: no vale cualquiera.<\/strong>
En 2018, la Uni\u00f3n Europea concedi\u00f3 a esta joya culinaria la Indicaci\u00f3n Geogr\u00e1fica Protegida (IGP). Eso significa que, si ves su sello, te aseguras de que ha sido elaborada en la provincia de Burgos, siguiendo un pliego de condiciones estricto, con sus ingredientes tradicionales y ese sabor que levanta el \u00e1nimo a la primera mordida.<\/p>\n

Sabor con fundamento (y buena fama internacional).<\/strong>
No solo est\u00e1 buena: la morcilla de Burgos es rica en hierro, vitaminas del grupo B y prote\u00ednas de calidad. Vamos, que encima te alimenta de verdad. Seg\u00fan sus productores, es pr\u00e1cticamente un superalimento\u2026 aunque no le hace falta el marketing moderno: su sabor ya lo dice todo.<\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_video src=\u00bbhttps:\/\/www.youtube.com\/watch?v=S4C5bv0VImA\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Arrieros y arroz: una pareja hecha en el siglo XVIII.Antes, la morcilla se hac\u00eda solo con sangre, grasa, cebolla y especias. Fue en el siglo XVIII cuando los arrieros trajeron arroz desde Valencia y dijeron: \u201c\u00bfY si metemos arroz en la morcilla?\u201d. Bingo: textura cremosa, sabor redondo y un rasgo \u00fanico que distingue a la de Burgos del resto. La cebolla \u2018horcal\u2019: no es cualquier cebolla.Esta cebolla aut\u00f3ctona, t\u00edpica de Burgos y Palencia, aporta dulzor, fibra y un toque azufrado suave, que da ese picorcillo final tan caracter\u00edstico. Forma una parte clave de la receta, marcando su aroma y sabor de forma decisiva.

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/div>
\n\t\t\t\t\t\n\t\t\t\t\t

Homenaje a la cebolla horcal de Palenzuela (Palenzuela, Palencia)<\/h4><\/div>\n\t\t\t\t<\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t
\"\"<\/div>
\n\t\t\t\t\t\n\t\t\t\t\t

Arrieros atravesando la serran\u00eda de Ronda. En La fille du bandit.<\/h4><\/div>\n\t\t\t\t<\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>Receta tradicional + diversidad local = autenticidad garantizada.La morcilla de Burgos no naci\u00f3 en un laboratorio, sino en las casas, al calor de la matanza del cerdo. De ah\u00ed salt\u00f3 […]<\/p>\n","protected":false},"author":54,"featured_media":4408152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1280","footnotes":""},"categories":[147,146],"tags":[],"class_list":["post-4408144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-tradicional","category-sabias-que","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"acf":[],"yoast_head":"\n\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revista.enmodoflamenco.com\/en\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %\" \/>\n<meta property=\"og:description\" content=\"Your content goes here\" \/>\n<meta property=\"og:url\" content=\"https:\/\/revista.enmodoflamenco.com\/en\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/\" \/>\n<meta property=\"og:site_name\" content=\"En modo flamenco\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/revista.enmodoflamenco\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-18T08:20:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-30T10:39:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Folclorito\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Folclorito\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/\"},\"author\":{\"name\":\"Folclorito\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#\\\/schema\\\/person\\\/3f0bcab2ee2ae7d0975dd496ee947d0f\"},\"headline\":\"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n?\",\"datePublished\":\"2025-07-18T08:20:00+00:00\",\"dateModified\":\"2025-09-30T10:39:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/\"},\"wordCount\":944,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/640px-Morcilla_de_Burgos_4006205518.jpg\",\"articleSection\":[\"GASTRONOM\u00cdA TRADICIONAL\",\"SAB\u00cdAS QUE...\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/\",\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/\",\"name\":\"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/640px-Morcilla_de_Burgos_4006205518.jpg\",\"datePublished\":\"2025-07-18T08:20:00+00:00\",\"dateModified\":\"2025-09-30T10:39:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#primaryimage\",\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/640px-Morcilla_de_Burgos_4006205518.jpg\",\"contentUrl\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/640px-Morcilla_de_Burgos_4006205518.jpg\",\"width\":640,\"height\":427},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Zona privada\",\"item\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"SAB\u00cdAS QUE...\",\"item\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/category\\\/sabias-que\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"GASTRONOM\u00cdA TRADICIONAL\",\"item\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/category\\\/sabias-que\\\/gastronomia-tradicional\\\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#website\",\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/\",\"name\":\"revista.enmodoflamenco.com\",\"description\":\"Revista digital de actualidad y alta divulgaci\u00f3n de flamenco\",\"publisher\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#organization\"},\"alternateName\":\"revistaenmodoflamenco.com\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#organization\",\"name\":\"revista.enmodoflamenco.com\",\"alternateName\":\"revistaenmodoflameco.com\",\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/En-modo-flamenco-02-scaled.jpg\",\"contentUrl\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/En-modo-flamenco-02-scaled.jpg\",\"width\":2560,\"height\":2560,\"caption\":\"revista.enmodoflamenco.com\"},\"image\":{\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/revista.enmodoflamenco\\\/\",\"https:\\\/\\\/www.youtube.com\\\/@enmodoflamenco\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/#\\\/schema\\\/person\\\/3f0bcab2ee2ae7d0975dd496ee947d0f\",\"name\":\"Folclorito\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g\",\"caption\":\"Folclorito\"},\"url\":\"https:\\\/\\\/revista.enmodoflamenco.com\\\/en\\\/author\\\/javi-web\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/revista.enmodoflamenco.com\/en\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/","og_locale":"en_US","og_type":"article","og_title":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %","og_description":"Your content goes here","og_url":"https:\/\/revista.enmodoflamenco.com\/en\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/","og_site_name":"En modo flamenco","article_publisher":"https:\/\/www.facebook.com\/revista.enmodoflamenco\/","article_published_time":"2025-07-18T08:20:00+00:00","article_modified_time":"2025-09-30T10:39:29+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg","type":"image\/jpeg"}],"author":"Folclorito","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Folclorito","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#article","isPartOf":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/"},"author":{"name":"Folclorito","@id":"https:\/\/revista.enmodoflamenco.com\/#\/schema\/person\/3f0bcab2ee2ae7d0975dd496ee947d0f"},"headline":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n?","datePublished":"2025-07-18T08:20:00+00:00","dateModified":"2025-09-30T10:39:29+00:00","mainEntityOfPage":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/"},"wordCount":944,"commentCount":0,"publisher":{"@id":"https:\/\/revista.enmodoflamenco.com\/#organization"},"image":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#primaryimage"},"thumbnailUrl":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg","articleSection":["GASTRONOM\u00cdA TRADICIONAL","SAB\u00cdAS QUE..."],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/","url":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/","name":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n? - En modo flamenco %","isPartOf":{"@id":"https:\/\/revista.enmodoflamenco.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#primaryimage"},"image":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#primaryimage"},"thumbnailUrl":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg","datePublished":"2025-07-18T08:20:00+00:00","dateModified":"2025-09-30T10:39:29+00:00","breadcrumb":{"@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#primaryimage","url":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg","contentUrl":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2025\/07\/640px-Morcilla_de_Burgos_4006205518.jpg","width":640,"height":427},{"@type":"BreadcrumbList","@id":"https:\/\/revista.enmodoflamenco.com\/por-que-la-morcilla-de-burgos-es-un-embutido-legendario-de-castilla-y-leon\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Zona privada","item":"https:\/\/revista.enmodoflamenco.com\/"},{"@type":"ListItem","position":2,"name":"SAB\u00cdAS QUE...","item":"https:\/\/revista.enmodoflamenco.com\/category\/sabias-que\/"},{"@type":"ListItem","position":3,"name":"GASTRONOM\u00cdA TRADICIONAL","item":"https:\/\/revista.enmodoflamenco.com\/category\/sabias-que\/gastronomia-tradicional\/"},{"@type":"ListItem","position":4,"name":"\u00bfPor qu\u00e9 la morcilla de Burgos es un embutido legendario de Castilla y Le\u00f3n?"}]},{"@type":"WebSite","@id":"https:\/\/revista.enmodoflamenco.com\/#website","url":"https:\/\/revista.enmodoflamenco.com\/","name":"revista.enmodoflamenco.com","description":"Revista digital de actualidad y alta divulgaci\u00f3n de flamenco","publisher":{"@id":"https:\/\/revista.enmodoflamenco.com\/#organization"},"alternateName":"revistaenmodoflamenco.com","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/revista.enmodoflamenco.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/revista.enmodoflamenco.com\/#organization","name":"revista.enmodoflamenco.com","alternateName":"revistaenmodoflameco.com","url":"https:\/\/revista.enmodoflamenco.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/revista.enmodoflamenco.com\/#\/schema\/logo\/image\/","url":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2024\/11\/En-modo-flamenco-02-scaled.jpg","contentUrl":"https:\/\/revista.enmodoflamenco.com\/wp-content\/uploads\/2024\/11\/En-modo-flamenco-02-scaled.jpg","width":2560,"height":2560,"caption":"revista.enmodoflamenco.com"},"image":{"@id":"https:\/\/revista.enmodoflamenco.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/revista.enmodoflamenco\/","https:\/\/www.youtube.com\/@enmodoflamenco"]},{"@type":"Person","@id":"https:\/\/revista.enmodoflamenco.com\/#\/schema\/person\/3f0bcab2ee2ae7d0975dd496ee947d0f","name":"Folclorito","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b228da90f4049b7242e7b1e53007c88a3d43541c5bee47fed9736b766107f14a?s=96&d=identicon&r=g","caption":"Folclorito"},"url":"https:\/\/revista.enmodoflamenco.com\/en\/author\/javi-web\/"}]}},"_links":{"self":[{"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/posts\/4408144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/comments?post=4408144"}],"version-history":[{"count":14,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/posts\/4408144\/revisions"}],"predecessor-version":[{"id":4408765,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/posts\/4408144\/revisions\/4408765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/media\/4408152"}],"wp:attachment":[{"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/media?parent=4408144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/categories?post=4408144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revista.enmodoflamenco.com\/en\/wp-json\/wp\/v2\/tags?post=4408144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}