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100% Iberian Morcón pork sausage stuffed in blind gut, vacuum-packed. Made with selected Cinco Jotas meats of presa, sirloin and loin. After a selection, cutting and mincing of the meats, they are seasoned with spices and stuffed into blind gut. Natural curing between 4 and 6 months, since the process has to be much slower when using this delicate meat. Rounded shape, bright, intense dark red color. Aromas and flavors of plants and wild fruits with a delicious natural cured taste.