Montanegra Iberica Morcilla - Delicate Blood Sausage with Garlic, Salt, and Paprika Reviews

4.8 Rating 85 Reviews

Montanegra Morcilla Iberica is a cured blood sausage made with Iberico pork blood and fat, flavored with garlic, salt, and sweet paprika. Unlike morcilla de Burgos, it does not contain rice, making it lighter and more delicate. Ideal for pan-frying or adding to soups and stews, this versatile sausage can also be sliced for cold tapas. Delicious with fresh, light acidic whites like Albarino Bernon or a deep and powerful red like Matarromera Crianza. Perfect for fried eggs or formed into croquetas.

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Peter Aguilar

Verified Reviewer

“great morcilla,if like me you have been looking for the best morcilla possible then this one should be in the list,but remember that not all the morcillas cook the same way..i founf this on was great when pan fried in a little extra virgin olive oil until it goes crunchy”

1 Helpful Report

Posted 1 year ago

Jenny Barquero

Verified Reviewer

“This is by far the best gorilla I have had I a long time. The flavour is amazing and eaten with in huevo frito buenisimo”

2 Helpful Report

Posted 1 year ago

“Completely disgusting. We have had Spanish Morcilla in tapas throughout Spain, mostly in Barcelona. This bore no relation to that. It was a mix of very fatty chorizo and a bit of morcilla. After cooking and tasting a couple of slices, we put the whole lot in the food recycling bin.”

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Posted 1 year ago

“Another very tasty black pudding. Top marks”

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Posted 2 years ago

Alex Vazquez

Verified Reviewer

“Rich and flavoursome. Excellent as it is, but also in a dish.”

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Posted 2 years ago

Author didn't leave any comments.

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Posted 2 years ago

Maria Reynoso

Verified Reviewer

Author didn't leave any comments.

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Posted 2 years ago

David Newman

Verified Reviewer

“I love the richness”

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Posted 2 years ago