Señorio de Montanera Sobrasada 100%… | 🦆The Bow Tie Duck Manila
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Señorio de Montanera Sobrasada 100% Iberico de Bellota 300g

Premium Autumnal Sausage

Seño­rio de Mon­tan­era makes this sobrasa­da from the from the loin and neck area (dewlap) of pure­bred Iber­ian pigs, oth­er­wise known as pata negra. 

TAST­ING NOTES FROM THE CURATOR

This raw, cured sausage from the Balearic Islands of Spain is made by com­bin­ing ground pork with salt and oth­er spices (in a pimen­tón paste), and can be described as a spread­able chori­zo. But that’s a sim­pli­fi­ca­tion. It has a mild spiced heat to it, a soft­ness that makes it easy to chew. All this, com­bined with the fat­ty, nut­ty, juicy taste of acorn-fed Iber­ian pigs, makes sobrasa­da from Seño­rio de Mon­tan­era extra delicious.

PREPA­RA­TION OR PAIRINGS

Sobrasa­da is a great spread­able appe­tiz­er or stand­alone after­noon snack. A few slices of toast­ed bread, and you’re all set for a treat with a kick. Try it with a bit of hon­ey or apri­cot jam for some sweet­ness to bal­ance the spice. Because of its spread­abil­i­ty, you can use it atop grilled meats or veg­etable dish­es. Its vibrant red col­or makes it a wel­come addi­tion to any casse­role — or even a toma­to-based pas­ta. You might even enjoy a few spoons­ful mixed into a hearty lentil stew, for both heat and a bit of fat­ty, meaty fla­vor. This is one char­cu­terie option that def­i­nite­ly calls for a cream sher­ry to bring out that savory fla­vor. For non-for­ti­fied reds, try a light Rio­ja or, for the bub­ble lovers, a glass or three of Cava Brut. For beer drinkers, the tra­di­tion­al Span­ish pair­ing is a love­ly cold lager to bal­ance out the salt.

A BALEARIC TRADITION

The sto­ry behind this soft char­cu­terie is inte­gral to the his­to­ry and cul­ture of the Balearic Islands. From Sici­ly, the tech­nique called sopres­sa” came to the peo­ple as a way to stuff meat into cas­ings. This applied espe­cial­ly after the Moors left Spain in the Mid­dle Ages. In Mal­lor­ca (which is often called Major­ca), in par­tic­u­lar, the mak­ing of sobrasa­da became part of the autumn and win­ter fes­ti­val of pig slaugh­ter called matança”. It marks the begin­ning of the time of year when pre­served foods become vital to car­ry the pop­u­la­tion through the cool­er months. When papri­ka reached the islands from the Amer­i­c­as, it added a new dimen­sion to an already trea­sured type or charcuterie

Storage Instructions

Store your sobrasa­da at a tem­per­a­ture between 6 and 18ºC in a dark, cool, dry cup­board or pantry. All sausages under­go trans­for­ma­tions in their col­or and fla­vor if exposed to light for peri­ods of time. Cov­er the cut with a plas­tic film or wrap with a cot­ton cloth. We do not rec­om­mend refrigeration.

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