Iberian Morcón

Iberian Morcón

The Iberian Morcón is made from lean pork ham, seasoned with paprika, has a bright red, marble, splendid flavour, great aroma and a compact texture.

This Iberian sausage has a process similar to the Chorizo, but the meat pieces are larger, thus requiring a period of long, slow curing, which brings its own characteristics in flavour and texture.

The Iberian Morcón de Bellota is a premium sausage, made with chunks of Iberian pork loin. The lean of the Iberian pig is cut with a knife into chunks, then seasoned with paprika, which gives a strong red.

The Iberian Morcón Achorizado is similar to the Chorizo, although their characteristics prevail. Once seasoned with house recipe, using paprika, salt and garlic, it develops a natural casing and is surrounded by a cotton mesh to give consistency and connection between the pieces of loin. The result, after long and careful curing, is a food rich in protein and energy, bright red marble of splendid flavour, aroma and compact texture.