Ölümcül

Morteruelo is a Spanish pâté originating from Cuenca. Although there are numerous varieties of this pâté, in its basic form it typically consists of pork liver, various spices, and meats such as quail, partridge, and hare. The cooked pork liver is ground in a mortar, then combined in a pan with spices, other meats, bread crumbs, and either broth or milk. In local tapa bars, morteruelo is typically served in a clay pot with homemade bread on the side. It is recommended to pair the pâté with a glass of robust red wine. Interestingly, in a small village called Villar del Humo, located in Cuenca, there is an annual competition for the best morteruelo, and it is usually held in the second week of August.