Unlike morcilla de Burgos, this blood sausage does not contain rice so is light and delicate. Perfectly balanced with Iberico pork blood and fat and flavoured with garlic, salt and sweet paprika this sausage is ideal pan-fried or dropped into soups or stews. It is a cured product so can be eaten sliced as part of a cold tapas. Fantastic with fried eggs or formed into croquettas, Montanegra morcilla iberica is exceptionally versatile and wonderful a flavour.
Perfect with fresh, light acidic whites like Alberino Bernon to cut through the richness or with a deep and powerful red like Matarromera Crianza