|
gptkbp:instanceOf
|
blood sausage
|
|
gptkbp:availability
|
local markets
restaurants
|
|
gptkbp:colors
|
dark red
|
|
gptkbp:cookingMethod
|
varies
smoked
slow-cooked
cooked
avoid overcooking
best served warm
pair with acidic sides
|
|
gptkbp:cuisine
|
gptkb:Spanish_cuisine
|
|
gptkbp:cultural_significance
|
traditional dish
|
|
gptkbp:culturalEvents
|
festivals
food fairs
tapas
|
|
gptkbp:exhibits
|
sliced
whole
|
|
gptkbp:flavorProfile
|
spices
onion
|
|
gptkbp:food_options
|
gptkb:morcilla_de_Burgos
gptkb:morcilla_de_León
|
|
gptkbp:fuel_capacity
|
grilled
fried
boiled
|
|
gptkbp:healthcare
|
contains preservatives
high cholesterol
contains allergens
|
|
gptkbp:historicalContext
|
traditional_Andalusian_food
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
morcilla de Granada
|
|
gptkbp:ingredients
|
rice
pig's blood
|
|
gptkbp:nutritionalValue
|
high in protein
high in iron
contains fat
|
|
gptkbp:origin
|
gptkb:Granada,_Spain
|
|
gptkbp:pairing
|
gptkb:beer
red wine
white wine
|
|
gptkbp:productionCompany
|
stuffed into casings
|
|
gptkbp:servingTemperature
|
bread
eggs
|
|
gptkbp:texture
|
soft
|
|
gptkbp:variant
|
Andalusian_cuisine
|