A traditional Iberian blood sausage

Montesano Iberian Morcilla Serrana is a distinctive Spanish cured meat, inspired by traditional Iberian recipes. It stands out for its rich aroma, creamy texture, and deep flavor.

Montesano’s expertise

Montesano is a renowned producer in the world of Iberian products for its high standards, rigorous selection of raw materials, and commitment to traditional production methods.

Selected Iberian pork cuts

This morcilla is made from select cuts of Iberian pork, notably the belly and throat. These cuts provide a generous texture, tenderness, and a rich, complex flavor.

An aromatic seasoning

The blend of spices plays an essential role in the identity of this specialty. Paprika, garlic, and onion add warmth, intensity, and balance to the recipe.

Aging in natural drying rooms

Montesano Iberian Morcilla Serrana is cured for at least 45 days in natural drying rooms. This curing process allows the aromas to develop gradually and gives the product its characteristic texture.

A creamy texture and deep flavor

Each slice reveals a rich mouthfeel, with a supple texture and a balanced flavor. It is an ideal charcuterie for lovers of authentic Iberian products.

Serving suggestions

It can be enjoyed on its own, sliced thinly, or paired with rustic bread, aged cheeses, and other Spanish cured meats. It adds an original and authentic touch to an appetizer platter.