In order to make morcilla you need to soak the meat in the blood of the pig for a whole day. This is why it is a very dark sausage and has a very specific taste.
A carbayón is a famous pastry here in Asturias, and it is just like an eclair. It is a long cream puff filled with a vanilla cream with a caramel glaze on top. Each shop makes them a little differently, but they are bascially all the same.
Certain towns of Asturias are known for certain types of food. This fact is based on the type of area in which the city is found. For example, if you travel to a city like Luarca or Gijon, you are by the sea. Therefore, seafood is very popular, but if you are in the mountains of Asturias, most people eat a lot of meat because of the number of cattle farms.
When it comes to fish, a lot of people in Spain eat langostinos (prawns in English). They are typically eaten on holidays and in the towns near the sea. I think they are very difficult to eat because you have to pull apart the shell to get to the meat inside. Your hands get really dirty. People also love to eat calamari and shrimp when they go out to eat at restaurants, but it is not that common to eat those at home.
Bread is a huge part of the diet all across Spain. Having bread on the table at every meal is very common. In the morning most people have a coffee and some toast. For lunch they usually eat a sandwich on a big piece of bread and for dinner there is always a side basket of bread. The bread here is wonderful because it is made fresh every day, and it's also very cheap (about fifty cents for one loaf). I try my hardest not to buy it because I always eat the whole loaf.
