Iberian morcón is made with Iberian acorn-fed pork in a similar way to chorizo. It is a thick sausage made from a careful selection of chopped and minced meat.
It is made from loin meat and other lean cuts of Iberian pork. The Iberian pigs are raised free-range in the region of Jabugo, feeding on acorns between September and February. The weight sometimes exceeds the kilo, but we prefer to recommend a lower weight, around 750g. For tasting, follow the same steps as for ham. We recommended that you slice the morcón finely to release its fine, lightly spiced aromas.
Dried for about 100 days.
Whole piece, vacuum packed.
This Iberian morcón is an artisanal product made by Hijos de Onofre Sánchez Martín in the Jabugo region, in the south of Spain.
Data sheet
Piece of Iberian acorn ham from El Repilado - Jabugo. A deboned product without fat and without rind and vacuum-packed. A veritable gastronomic jewel.
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.
The lomo ibérico de bellota is prepared following specific steps, first, the meat is extracted from pig and then is seasoned. After that, the loin is stuffed into casings and cured. It is approximately 50 cm.
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