At room temperature, the morcilla from Seoro de Montanera has the buttery texture of chorizo and a smoky taste similar to that of chorizo. This jamon ibérico is made in Extremadura, the home of some of the best jamon ibérico in Spain, where the pata negra is fed acorns straight from the dehesas. Spices are added to the sausage, which is then stuffed into casings and allowed to cure for 30 days until it is ready to eat or be used in recipes.
As a tapas dish, morcilla is delicious eaten raw. Enjoy a light dinner with crusty bread, cornichons, and cheese by slicing it into thick pieces. In Spain, morcilla is traditionally cooked in olive oil before being served. Cocido Madrileo, a stew of mixed meat, vegetables, and chickpeas, and simmering bean dishes are popular ways to use it. It’s easy to make a nice Spanish breakfast by frying some morcilla with potatoes and eggs—scrambled, poached, or sunny-side up—in the pan.
Our Billecart Salmon Champagne Brut Reserve can stand up to the powerful taste of the morcilla, while a Tempranillo from Rioja is a more localized pairing. If you’re a whiskey fan, a few sips of a well-aged Scotch can be enough for you.
More than 60 farmers in the holm oak and cork oak dehesas of Extremadura, Andalusia, and the Alentejo region of Portugal grow pure Iberian black pigs for the Seor de Montanera project. In Extremadura, they are the leading producer of jamón ibérico de origen nacional (DOP). The pigs in Montanera are grown in the dehesa on grass and acorns using traditional methods, resulting in a product of exceptional quality, juiciness, fragrance, and taste. They gain two times their original weight this way. Great chefs and restaurateurs all around the world now recognize Seoro de Montanera as an expert in his field.
Store in the refrigerator.