Ventreche French Pancetta
Rustic French Charcuterie
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Morcilla is Spain’s own version of the UK’s black pudding, made in the Extremadura region from the meat of 100% purebred Iberian black pigs. Its dark coloration and intense flavors are a treat for any tapas night.
Morcilla is Spain’s own version of the UK’s black pudding, made in the Extremadura region from the meat of 100% purebred Iberian black pigs. Its dark coloration and intense flavors are a treat for any tapas night.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Señorío de Montanera’s morcilla is outrageously decadent, with a smokiness of flavor reminiscent of chorizo and a buttery feel at room temperature. Made in Extremadura, home of some of the most excellent jamón ibérico in Spain, the meat and blood they use comes from pata negra fed straight from the acorn-rich dehesas. The sausage is spiced, piped into casings, and cured for 30 days, which allows it to be served as it is or included in recipes.
Preparation Or Pairings
Morcilla can be eaten as is, as part of your evening tapas offerings. Cut thick slices of it and enjoy a light meal with crusty bread, cornichons, and cheese. Traditionally, thick slices of morcilla are fried up in a bit of olive oil in Span before serving. Crumbled, it is a favorite ingredient in stews like cocido Madrileño, a stew of mixed meat, vegetables, and chickpeas, and in simmering bean dishes. Fry up some morcilla with potatoes and eggs—scrambled, poached, or sunny side up—and you have a simple but delicious Spanish breakfast.
Champagnes rich in Pinot Noir like our Billecart Salmon Champagne Brut Reserve can stand up to the intense taste of the morcilla, and for a more regional mix, choose a Tempranillo from Rioja. For the whisky-drinkers in the room, a finger or three of well-aged Scotch will see you through just fine.
A Cooperative In The Dehesas
Señorío de Montanera brings together more than 60 farmers in the holm oak and cork oak dehesas of Extremadura, Andalusia, and the Portuguese Alentejo, where they raise pure Iberian black pigs. They are the largest producer of DOP-grade jamón ibérico in Extremadura. Using traditional methods, the pigs are raised in Montanera, feeding on on grass and acorns in the dehesa, doubling their weight and resulting in a product of excellent quality, juiciness, aroma, and flavor. Today, Señorío de Montanera has the professional recognition of great chefs and restaurateurs all over the world.
Storage Instructions
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
Señorío de Montanera’s morcilla is outrageously decadent, with a smokiness of flavor reminiscent of chorizo and a buttery feel at room temperature. Made in Extremadura, home of some of the most excellent jamón ibérico in Spain, the meat and blood they use comes from pata negra fed straight from the acorn-rich dehesas. The sausage is spiced, piped into casings, and cured for 30 days, which allows it to be served as it is or included in recipes.
Morcilla can be eaten as is, as part of your evening tapas offerings. Cut thick slices of it and enjoy a light meal with crusty bread, cornichons, and cheese. Traditionally, thick slices of morcilla are fried up in a bit of olive oil in Span before serving. Crumbled, it is a favorite ingredient in stews like cocido Madrileño, a stew of mixed meat, vegetables, and chickpeas, and in simmering bean dishes. Fry up some morcilla with potatoes and eggs—scrambled, poached, or sunny side up—and you have a simple but delicious Spanish breakfast.
Champagnes rich in Pinot Noir like our Billecart Salmon Champagne Brut Reserve can stand up to the intense taste of the morcilla, and for a more regional mix, choose a Tempranillo from Rioja. For the whisky-drinkers in the room, a finger or three of well-aged Scotch will see you through just fine.
Señorío de Montanera brings together more than 60 farmers in the holm oak and cork oak dehesas of Extremadura, Andalusia, and the Portuguese Alentejo, where they raise pure Iberian black pigs. They are the largest producer of DOP-grade jamón ibérico in Extremadura. Using traditional methods, the pigs are raised in Montanera, feeding on on grass and acorns in the dehesa, doubling their weight and resulting in a product of excellent quality, juiciness, aroma, and flavor. Today, Señorío de Montanera has the professional recognition of great chefs and restaurateurs all over the world.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
Curated Selection
