Iberian acorn-fed morcón, almost chorizo... but only almost

When you talk about Iberian cured meats, you probably think of ham, loin, or chorizo because they are the most well-known pork products. Another exquisite product that also comes from the same animal and is considered one of the great delicacies for the palate is Iberian morcón.

Iberian breed morcón has very similar characteristics to Iberian chorizo, but it is minced and seasoned differently, and its meat is juicier and more tender. It is made with large pieces of lean pork, usually from the shoulder, wrapped in the appendix of the large intestine. Chorizo, on the other hand, uses the small intestine for this purpose.
It is then seasoned with garlic, salt, and oregano, and paprika is added, which gives it its characteristic intense red color. It must be left to dry naturally before consumption. Afterward, it is compacted and tied with string or wrapped in elastic mesh to hold the whole piece together and ensure optimal presentation.
The stuffing process is one of the most meticulous in its preparation. The casing must be thoroughly cleaned to ensure there are no gaps where air and other impurities can accumulate. This casing is then filled by hand, tied at both ends, and pricked with a pin to eliminate any small air pockets. As you can see, the recipe and preparation process used are the same as those traditionally employed.
Once Iberian morcón sausage is stuffed, it must be left to cure. The time required to obtain a good product is considerable, at least eight months. This extended period is necessary because it is generally a fairly wide sausage, and patience and skill are essential.
And how can we enjoy Iberian morcón? The quickest, simplest, and most traditional way is undoubtedly as a tapa, with some bread. But the options that morcón offers are very broad.
It's clear that morcón has a number of distinctive characteristics. Its flavor is quite unique. Notably, it doesn't sting the palate or tongue when you bite into it. Its texture is very soft, making it easy to chew. It's a high-energy food, rich in fats and proteins, while its carbohydrate content is very low. It stands out for being juicier than chorizo and for its intense red color with some white spots and orange highlights.
For a very affordable price, we can have a piece of morcón at home to treat our family and guests to a high-end product, allowing their palates to enjoy an excellent product, less well-known than other Iberian sausages.