Blood Lust

Well, there's only so long you can be in Spain and not eat pork. I love jamon. That was not a problem but I was uncomfortable with all the sausage types.
Blood sausage, however, is another story. I'm not sure why. The texture is almost bread-like. The smell is slightly smoky. The flavor is a hint of chorizo spice but tempered with an earthy quality. I am in love with blood sausage thanks to the staff at Al Sur de Granada on Calle Elvira.

Over a month had passed since I had been there on a group tapas crawl. They remembered I like the Calvente chardonnay, chilled. OMG. That never happens in Spain. And they knew I was a foodie, so they indulged me a detour of the tapas the other patrons were getting. I pointed and tasted (and tipped well).
If you're there around 8pm, go downstairs and for 4 euros you'll be treated to a flamenco show -- dancing, singing and guitar -- sometimes all three. Great spot.