Montanegra Iberico Morcon is a cured, smoked sausage made from select Iberian black pig meat. This Spanish delicacy is a tapas favorite, known for its nutty taste derived from the pigs' grass and acorn-rich diet. To enjoy Montanegra Iberico Morcon at its best, let it come to room temperature for 30 minutes before slicing thinly on a warm plate. Serve it ideally at 20 degrees Celsius to release its rich aromas and oils. This morcon sausage pairs well with crusty bread and a good red wine, or a rocket salad and manchego shavings. Our 0.8kg Iberico Morcon comes vacuum packed.
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