Morcón Ibérico de Bellota (The Noble Acorn Chorizo - Whole Piece)

Morcón de Bellota: The Aristocracy of Iberian Cold Cuts

Morcón is considered by many to be the top of Iberian sausages. Unlike traditional chorizo, Morcón is produced using only the noblest muscle cuts, coarsely chopped to preserve the consistency of the meat. Its seasoning is much slower and more complex due to its size, which allows the aromas of the acorn to develop in an extraordinary way.

Because Morcón Ibérico is a unique product:

• Noble Cuts: Contains fine parts that are usually used for fresh consumption, making it incredibly lean and tasty.

• Long Seasoning: The generous caliber requires months of rest in natural cellars, developing an aromatic complexity that has no equal.

• Artisanal Texture: When cut, it has a coarse and irregular grain, a sign of manual processing and superior quality of the meat.

• Intense and Sweet Flavor: Acorn fat (Bellota) blends with high quality sweet paprika, giving a long, sweet and slightly spicy finish.

Advice for the service:

Given its important structure, the Morcón must be sliced by hand with a sharp knife. The slices should be slightly thicker than those of the loin to appreciate the consistency of the noble meat. Serve it at room temperature to allow the intramuscular fat to "sweat" slightly, giving off all its scent.