Morcón ibérico de bellota

Morcón ibérico de bellota, similar to our Iberian "sarta ibérica", is made from a selection of the best acorn-fed Iberian pork, which is largely minced by hand and seasoned with lean Iberian bacon, paprika and garlic.
The meat mixture is kneaded and stuffed in natural "ciego" (very thick) casing and tied with string. Cured for more than five months in a natural drying room with oak wood brazier that gives it an intense but delicate taste and aroma.
It is ideal to accompany cheeses, eggs, red wine or a good loaf of bread.

Learn more about MORCÓN

Packaging: half piece vacuum-packed.
Curing: 5 to 6 months in a natural drying room.
Storage: keep in a cool and dry place.
Gluten and lactose free.
Very limited production.