Acorn-fed 100% iberian morcon

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.

The Iberian presa, paprika and other seasonings produce a flavour very similar to the lomito, but with a greater presence of paprika. The large diameter of the sausage - greater even than the 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 presa meat. It has a lasting flavour and a wide range of nuances due to the long curing period.

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