Marcia(morcilla) is a blood sausage, it is very popular in Spain. In each region make it according to the recipe and often argue among themselves, which is better, Marcia rice from Burgos, with a bow from Granada or Catalan butifarra. In every butcher shop presents pieces of the 15 kinds of sausage, for all tastes. Use it in different ways, too: cold and hot, natural or in combination with other products, add at the end of cooking the first dish. In General, Marcia - product universal. I made it with fried eggs, to the delight of my husband, every day let him have it "bad"dish.