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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Robert Callander

Verified Reviewer

“Imagine your local Black Pudding had a holiday fling with a Spanish Chorizo; this would be the accidental offspring.”

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Posted 4 years ago

“It is what I have expected and tasty.”

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Posted 4 years ago

Toby Limbrick

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“Grilled with peppers and a fried egg - sublime.”

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Posted 4 years ago

Toby Limbrick

Verified Reviewer

“Grilled with peppers and a fried egg - sublime.”

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Posted 4 years ago

“Fantastic!”

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Posted 4 years ago

Paul Cristofoli

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Posted 4 years ago

Elizabeth Browne

Verified Reviewer

“Full on flavoursome meatiness and that smooth smoked paprika almost pate like texture makes a good old fry up that bit more sophisiticated, or equally at home as a starter to plush 5 course meal. Beautiful dark colour and deep paprika red.”