Montellano Morcon de Bellota
A tapas favorite
A traditional Spanish sausage, this Morcon de Bellota is beautifully full-flavored and lean, with smokey notes on the palate.
TASTING NOTES FROM THE CURATOR
Shorter and thicker than a regular chorizo, the Montellano Morcon de Bellota uses quality cuts from 100% Iberian pigs that are free-range and acorn-fed. It’s seasoned with sea salt, paprika from PGI Pimenton de la Vera, garlic, and oregano, and stuffed into an extra thick natural casing. It’s then left to mature in cellars for five to six months.
It’s a lean sausage, without much fat. But it’s still very juicy and succulent. It’s also bursting with flavor, with nutty and smokey notes.
PREPARATION AND PAIRINGS
A tapas favorite, this Morcon comes to you already sliced and vacuum-packed. That makes it ready to serve and enjoy. Lay it out on a board with some crusty bread, cheese, and wine. We suggest this Napa Valley icon, the Opus One.
Morcon de Bellota slices can also be served on a rocket arugula salad with shavings of Manchego cheese. Simple, but sumptuous.
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.
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.