MARCIAL IBÉRICO MORCÓN
Craft & Time
Morcón Ibérico (a traditional coarse-ground cured sausage) is one of the oldest and most authentic products of the Ibérico tradition, yet also one of its best-kept secrets. Prepared with coarsely minced lean meat, a classic seasoning and stuffed into a large natural casing, it develops a rich, deep and remarkably complex flavour.
THE TASTE OF TRADITION
Morcón has its roots in the traditional Spanish Matanza (traditional home slaughtering). Less widely known than Chorizo, it has always been considered a speciality reserved for those who appreciate slower craftsmanship and traditional curing.
Its appearance is robust, yet its flavour is elegant and full of subtle nuances, the result of a simple recipe executed with care and patience.
MARCIAL MORCÓN : IBÉRICO PATIENCE
Morcón is prepared using large pieces of carefully selected lean meat, giving it its unmistakable identity.
It is then stuffed into the traditional ciego (large natural casing), which requires a much longer curing process. This distinctive preparation demands a minimum of four months’ natural curing in our natural curing cellars in Guijuelo.
AVAILABLE FORMATS IBÉRICO MORCÓN
WHOLE HAM
Our Ibérico Morcón is available whole and vacuum-packed to preserve all its qualities. Its aroma, texture and optimum curing remain perfectly intact.
