Pork and Black Pudding Roast
recipe for Pork and Black Pudding Roast has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
is nothing like Spanish morcilla or black pudding,
full of spices and nuts combined with apples and lovely
succulent belly pork for a spicy, fruity take on the
for Pork and Black Pudding Roast
large square piece of belly pork
3 pieces fresh morcilla
Salt and pepper
to make Pork and Black Pudding Roast
as much of the top layer of fat from the belly pork
as you can, which will make great crackling later.
peel, core and slice the apples.
the morcilla, then place into a large bowl with the
apples and mix together roughly.
the belly pork out flat on top of a large piece of
cling film and spoon the mixture across from top to
bottom along the left hand edge, season.
the cling film to help you, roll up the belly pork,
discard the cling film and tie up with cotton string
to keep it in shape.
the top of the roll, place onto a baking tray, greased
lightly with olive oil and cook in a moderate to high
oven for about 1½ - 2 hours.
slice up the removed fat, salt generously and cook
in the oven for about 45 minutes until golden and
the pork is done, leave to rest for a few minutes,
slice up and serve with seasonal vegetables and the
6 - 8
with permission of Orce