Details

Food Description

Unlike morcilla de Burgos, this blood sausage does not contain rice so is light and delicate. Perfectly balanced with Iberico pork blood and fat and flavoured with garlic, salt and sweet paprika this sausage is ideal pan-fried or dropped into soups or stews. It is a cured product so can be eaten sliced as part of a cold tapas. Fantastic with fried eggs or formed into croquettas, Montanegra morcilla iberica is exceptionally versatile and wonderful a flavour.

Food Pairings

Perfect with fresh, light acidic whites like  Alberino Bernon to cut through the richness or with a deep and powerful red like Matarromera Crianza.

Name: Montanegra Morcilla Iberica Ingredients: Pork Fat, Pork Blood, Garlic, Salt, Paprika Net Weight: 0.4kg Drained Weight: Storage: Keep refrigerated Best Before: See label

Allergens: N/A

Montanegra (Extremadura) 
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.

About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area. 

The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.