Orders must be placed by 5pm on Tuesday 19th December for delivery before Christmas

Senorio Iberico morcilla

Señorío Ibérico bellota morcilla min. 300g, 1 piece per pack

£7.75 (Each)

  • In Stock
  • Gluten Free Product

Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish.

This variety, made in Extremadura by Brindisa's supplier of the finest ibérico hams, is made using meat from acorn fed pigs and is cured for a period of 30 days, so that whilst it can be used in many recipes, it can also be eaten uncooked.

Ingredients
Pork fat, pork meat, paprika, powdered blood, salt, garlic, preservatives: E252 and E250, acidity regulator: E331
Storage & Care
Keep refrigerated below 5°C. Once opened, consume within 5 days
Nutrition Per 100g
Energy 2485kJ / 602kcal
Fat 58.8g
   of which saturates 23.3g
Carbohydrate 7.3g
   of which sugars <0.5g
Protein 10.9g
Fibre <0.5g
Salt 0.95g
* 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.

Creamy rice with morcilla & butternut squash

Ingredients
1/2 of a 1kg butternut squash, peeled, seeded and cut into 2cm dice - 400g net approx.
3 tbsp Brindisa Arbequina olive oil
1 tsp sugar
1 Señorío morcilla ibérica
1.25l vegetable stock
60ml / 1/2 sherry glass Amontillado sherry
1 medium onion finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
250g bomba rice
75g dried apricots, cut into strips
2 cloves of garlic, thinly sliced
150ml crème fraiche
Fresh mint leaves for garnish

Method

  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Toss the diced squash in 1 Tbsp olive oil and the sugar to coat; spread coated squash out on the roasting tray; roast until the squash begins to go colour on the edges – approx. 15 minutes; put to one side.
  3. Meanwhile, take the morcilla - straight from the fridge - remove the casing and cut with a sharp thin knife into thin slices - approx. 5mm; put to one side.
  4. Heat the stock and sherry to a low simmer.
  5. In a saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened - approx. 5 minutes; stir in the rice to coat, followed by the apricots and garlic.
  6. Stir in the stock, a ladle at a time, and simmer until most of the stock has been absorbed – approx. 18 - 20 minutes; taste for seasoning.
  7. Gently stir in the crème fraiche, fold in the morcilla and the squash and cook gently for a further few minutes; the rice should be moist and creamy, rather than firm.
  8. Switch off the heat and leave for a few minutes.
  9. Serve garnished with mint leaves.
More