Señorío de Montanera 100% Ibérico Bellota… | 🦆The Bow Tie Duck Manila

Señorío de Montanera 100% Ibérico Bellota Panceta Salada

Salt and the Dehesa

The Span­ish have put their own stamp on pancetta, Italy’s answer to bacon, mak­ing theirs from the bel­ly meat of pure­bred Iber­ian black pigs.


This cured meat takes the tra­di­tion­al pep­pery, her­by good­ness of the Ital­ian pancetta-mak­ing process and enhances it with the nat­ur­al nut­ty fla­vor of fat­ty, acorn-fed Iber­ian pata negra. This breed of pig imparts the incred­i­ble creami­ness and lux­u­ri­ous smooth­ness of its intra­mus­cu­lar fat to the 4‑week hick­o­ry-style smok­ing of Span­ish panc­eta salada. 


This type of bacon-like meat can be eat­en as it is or cut into stews and oth­er slow-cooked dish­es to inten­si­fy its rich fla­vors. It goes very well in clas­sic car­bonara, sal­ads of pear and goat cheese, or chopped and seared to go with creamy fresh scal­lops, lentils, and mush­rooms. Any dish with tra­di­tion­al bacon in it? Try panc­eta sal­a­da instead!

This cured meat will go well with San­giovese, Chi­anti, or Pinot Gri­gio. You can also try it, sim­i­lar­ly, with a young Chablis or a crisp Picpoul de Pinet. For the beer drinkers in the room, the salt in this meat goes nice­ly with the rich, choco­latey taste of a win­ter­time stout.


Cur­rent­ly, Señorío de Mon­tan­era is com­prised of 75 live­stock part­ners car­ing for Iber­ian black pigs in the dehe­sas of Extremadu­ra and Andalu­sia, as well as 16 col­lab­o­ra­tors in the dehe­sas of Alen­te­jo in Por­tu­gal. Their live­stock lega­cy spans gen­er­a­tions, and they are con­cerned with pre­serv­ing both the famed Iber­ian black pig and the dehe­sas these ani­mals live in. Their prod­ucts are patent­ly arti­sanal, based both on the qual­i­ty of their meat prod­ucts and the expert care and han­dling of them.

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.

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