Acorn-fed 100% Iberico Morcon
Made from Shoulder Presa Iberica, which is sliced by hand, and lean pork from 100% Iberian acorn-fed pigs, mixed in the right proportion by our Master Butcher. Afterwards, they are stuffed using artisan methods into traditional blind casings and hand-tied in the traditional characteristic fashion. The aroma and flavour of the paprika stand out in the marinade. It is cured in a natural cellar for over 6 months.
The Shoulder Presa Iberica, paprika and other seasonings produce a flavour very similar to the Iberico Lomito, but with a greater presence of paprika. The large diameter of the sausage - greater even than the Iberico Lomo Doblado - provides succulence, texture and exceptional flavour.
Further Details
On cutting, it has a bright intense red colour, with orange and red tones of paprika and other darker tones, almost scarlet, from the large pieces of hand-cut Shoulder Presa Iberica meat. It has a lasting flavour and a wide range of nuances due to the long curing period.
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