This blood sausage, Montanegra Morcilla Iberica, is a lighter alternative to morcilla de Burgos, as it doesn't contain rice. It's perfectly balanced with Iberico pork blood and fat, and flavored with garlic, salt, and sweet paprika. This cured product is ideal for pan-frying, adding to soups or stews, or serving sliced as part of a cold tapas. It's also great with fried eggs or formed into croquettas. Pair it with a light and refreshing white wine, such as Albarino Bernon, or a deep and full-bodied red wine like Matarromera Crianza, to cut through its richness.
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