Montellano Longaniza Vela de Bellota

TASTING NOTES FROM THE CURATOR

Stuffed into a thinner casing than chorizo and salchichon, the Longaniza Vela de Bellota has a shorter maturing period in cellars, around 30 days. Seasoned with sea salt, black pepper, and other spices, this is made with only 100% Iberian pigs, free-range, and acorn-fed.

Montellano’s Longaniza Vela de Bellota is a beautiful red-orange color, with an intense aroma. Equally intense is its taste, with its rounded, penetrating flavor.

PREPARATION AND PAIRINGS

The Longaniza de Bellota comes to you already sliced and vacuum-packed. It’s ready to serve and enjoy. Pair it with some cheese, olives, dried fruits, and crusty bread. Enjoy it with a bold red blend, like the Derange by The Prisoner Wine Company.

A great little sandwich is a Longaniza Vela de Bellota version of a “choripan.” On some crusty baguette, line up some slices of this cured meat, and layer some chimichurri and salsa on top. Very simple, but very flavorful and tasty.

FOUR GENERATIONS OF QUALITY

Ibericos Montellano has been a family business for four generations, and has made a name for itself as one of the most prestigious companies in the industry. Located in Mozarbez in Salamanca, the company raises their 100% Iberian pigs at 800 meters above sea level.

Their Iberian pigs are free-range, and acorn-fed, grazing the richest woodland areas, abundant in acorns and pastures. Ibericos Montellano commits itself to only the highest standards and the highest quality, meticulous in their choice of ingredients, and closely monitoring every stage of production for of their hams and sausages.

Storage Instructions

Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.