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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