Blood, Sweat and Tears for Mountain Morcilla
Mike and Jan tag along with some of friends of Lost Creek Farm as one West Virginia family goes to great lengths to make morcilla, an old-world blood sausage that connects them to their northern Spanish roots. Following the entire process — from the field slaughter of a young bull to procure fresh blood, to sharing a meal of hearty stew made with rich, smoky links — their adventure inspires a spontaneous long-distance trip to Lost Creek, opening up new connections from seemingly worlds away.
Find this and past episodes at The Pickle Shelf Radio Hour.