Ibérico morcón sausage

Tasting notes

The use of smoked pimentón in the seasoning gives it its characteristic aroma.

Other notes

It has a firm consistency and when sliced it has a deep red color, with an even surface and a marbling of fat throughout the meat.

Production / Processing method

Its production process is actually very similar to chorizos, although the casing used and the method of stuffing are different. In the case of morcón, instead of having an elongated or candle shape, it is stuffed into a ball, and tied with the characteristic knotted cords on the outside. Its two most distinctive features are its ball shape and its cord covering which envelops it during the drying process and conserves it for its commercialization.

The lean pork meat is minced in large morsels, and evenly mixed with the seasonings (salt, oregano, paprika, garlic and olive oil). It is left to stand for 24 hour, and is then stuffed into the pig's cecum or "morcón", and given that the caliber is fairly large, it is knotted with cotton thread on the outside (with a lengthwise cord and about five crosswise cords with a length of 20 to 25 cm, and a caliber of between 10 to 13 cm) to achieve a perfect join so that when the product is cut, the slice remains intact.

The curing takes place in drying rooms at ambient temperature for a period of 3 to 6 months. The first months the temperature is kept at about 20ºC, and subsequently at between approximately 10ºC and 15ºC.