Spanish "morcilla" has many variants. The most well-known and widespread is "morcilla de Burgos" which contains mainly pork blood and fat, rice, onions, and salt, and is produced in two varieties: cylindrical and gut-shaped. In Albacete and La Mancha, the "morcilla" is filled with onions instead of rice, which completely changes the texture. In Extremadura the creamy "morcilla patatera" includes roughly mashed potatoes. In the northern regions and the Canary Islands there is a sweet variety known as "morcilla dulce". Other varieties introduce breadcrumbs, pine nuts, and almonds, and vary the proportions of the other ingredients or flavourings, some of them considered delicacies.