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What to do with Iberico pate

c
crowbar Apr 8, 2007 11:19 AM

I have a large-ish tin of Iberico's pena negra pate. I understand it's made from acorn-eating piggies in spain...but other than that... So, what's the best way to eat it? Best bread...best go-withs?
Also got, in the same gift pack, another Iberico product which looks for all the world like blood pudding: it's a curved tubular thingie, hanging from a string. The outside colour is a blackish-red... i haven't cut into it yet cos...well, cos I'm thinking it's blood pudding. I'm not even sure if I need to cook it, although I'm thinking it can probably be eaten as is, as it seems cured (it's a little firm to the touch, and getting firmer with every week it hangs in my kitchen).
Got some lomo, again in the same pack, and it was amazing!! (knew how to eat that well enough :)

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