Valle de los Pedroches (Andalucia), Spain
Dehesa Cordobesa® Morcilla de Bellota Ibérica
This dry-cured blood sausage has a semi-dry texture, deep scarlet color, and some marbling. It is meaty and unctuous with hints of spice, including paprika and garlic. Sliced thinly, it makes an excellent addition to cheese plates. All Dehesa Cordobesa® products are “de Bellota 100% Ibérico,” meaning they come from 100% purebred, acorn-fed Ibérico pigs. This is the highest possible classification of Ibérico meat, and is quite rare. Much more common are several lower quality categories that are still classified as Ibérico, but are non-free-range (Cebo) or only 50%/75% Ibérico. For this Morcilla, the pigs spend their last 3-4 months eating acorns until they reach the correct weight for slaughter. They roam freely within the nearly 1 million acres of dehesa (oak forest) in the Valle de Pedroches in Córdoba. This dehesa is notable for its Encina Oak trees, which produce acorns considered to be the sweetest in Spain, giving the meat its unparalleled sweet and savory flavor.