Acorn-fed 100% iberian morcon
Made from presa meat from the shoulder, 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.
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 presa meat. It has a lasting flavour and a wide range of nuances due to the long curing period.