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Senorio Iberico Bellota Sobrasada, 300g

Señorío ibérico bellota sobrasada, 300g

£7.45 (Each)

  • In Stock
  • Gluten Free Product

Made from the meat of acorn fed ibérico pigs that have fattened up on the dehesa of south western Spain, Sobrasada is a cured, but spreadable chorizo.

This example has a melting texture, nutty sweetness and pleasant smokiness, it is delicious when drizzled with honey or added to a casserole to give it body and depth.

Pork fat, pork meat, paprika, salt, spices and spices extracts, yeast, sugar (sucrose), vegetable fibre, stabilizer: E451, antioxidants: E316, E331, colour: E120
Storage & Care
Keep refrigerated below 7°C
Nutrition Per 100g
Energy 2467kJ / 589kcal
Fat 60.8g
   of which saturates 20.1g
Carbohydrate 2.6g
   of which sugars 0g
Fibre <1g
Protein 8g
Salt 3.28g
* Typical values per 100g

Señorio de Montanera

Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders.

Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.

Sobrasada stuffed portobello mushrooms

1200ml chicken stock
4 good-sized garlic cloves, thinly sliced
1 tbsp Catalan oregano
1 tsp ground coriander seed
15 strands of saffron, crumbled
8 Portobello mushrooms 10cm diameter
300g Señorio ibérico bellota sobrasada, removed from the pack and brought to room temperature
50ml Spanish brandy
2 tbsp Brindisa Arbequina olive oil
400g 2mm fideus pasta
½ cup breadcrumbs, preferably panko


  1. Preheat the oven to 180°C; lightly oil a baking dish just large enough to hold the mushrooms in a single layer.
  2. In a saucepan, combine the stock with the garlic, oregano, coriander and saffron; cover, heat the stock and hold just at just below simmering.
  3. Remove the stems from the mushroom caps and discard.
  4. Work the brandy into the sobrasada; spread the sobrasada mixture on to the gill side of the mushroom caps, covering to the edge; cover each mushroom with 1 tbsp of breadcrumbs, press the crumbs into the sobrasada mixture.
  5. Place the mushrooms in the baking dish and bake for 30 minutes; remove from the oven and place on the stove next to the cooking paella.
  6. When the mushrooms have been cooking for about 20 minutes heat a 4 person paella pan over medium heat, add the olive oil followed by the pasta; stir the pasta well to coat with oil, add the stock and bring to a gently rolling boil; cook at the gentle boil until the liquid is almost all absorbed (approx. 8-10 minutes).
  7. Remove the paella pan from the heat, and place the mushroom caps on top of the pasta, evenly spaced.
  8. Spoon 125ml of the juices over the noodles (but not over the mushrooms) - if there is less than 125ml, add some water to the pan with the juices to make up the volume.
  9. Place the paella pan in the oven and bake until the juices and stock have been absorbed but the pasta is still moist and juicy (approx. 8-10 minutes).
  10. Remove the pan from the oven, allow to rest for a few minutes then serve.