Israel Romero / Wednesday, April 12, 2023 / Categories: Blog El Morcón 100% acorn‑fed, a quintessentially Iberian delicacy Morcón 100% acorn-fed It is not the most well-known of Spanish cured meats, but it is one of the most exclusive. Its relatives — lomo, salchichón or chorizo — undoubtedly get all the popularity, but when you discover morcón, you understand why the Iberian pig is extraordinary. What is 100% Iberian morcón How do you make a cured meat something exceptional and incomparable like Iberian acorn-fed Morcón? How to enjoy it? How to pair it? The 100% acorn-fed Morcón, a very Iberian delicacy You already know that our passion for Spanish gourmet products is absolute. And we want to share it with everyone who wishes to enjoy life through gastronomy. Morcón is a cured sausage that, for most people — especially if you don’t live in Spain — is an unknown among Iberian delights. From today on, we hope it becomes a new star on your dinner table when you gather friends and prepare an Iberian charcuterie board for them. There’s nothing people enjoy more than explaining to guests which Spanish delicatessens you selected to surprise them. What is 100% Iberian morcón? This is the question everyone asks. By appearance, we could say it’s a thick, muscular chorizo — nothing like the slimmer “vela” or “culares” chorizos. Its preparation is identical to chorizo, with a paprika and garlic seasoning of course, selecting the best prime Iberian cuts. It belongs to a selection of exclusive pieces that make 100% Iberian morcón a true Spanish delicacy. How do you make a cured meat something exceptional and incomparable like Iberian acorn-fed Morcón? If we had to summarize what morcón is, we could say it’s a top-tier product among Iberian pork derivatives. All cured meats could be called noble, but morcón carries that label of nobility. Why? Because only the best parts of the pig’s meat are selected — extra quality — for its production. Selected from presa (shoulder cut), solomillo (tenderloin) and loin, with a low amount of fat, and then the magical touch of spices that ultimately gives it that unique and distinguishing flavor. Because such delicate meat is used, its natural curing process is slower, ranging between 4 and 6 months. So you need patience to enjoy it, but the wait is worth it. As I mentioned, morcón is larger than chorizo, and because the selected meats are of higher quality, its texture is softer and therefore, for us, much juicier — also thanks to the 100% Iberian pork fat that’s added (its texture could be compared to morcilla, another very special sausage that we’ll talk about soon in another article). Because it’s larger, it also needs a different casing — thicker and more resistant during its curing period, as I said before, no less than 4 to 6 months, since it’s much thicker and needs more time. How to enjoy it? It’s best stored in the refrigerator, but for consumption, always, always serve it at room temperature so you can extract all the flavor, textures and aroma of the Morcón. I also recommend using a good knife — not serrated — that can slice the large cut; you can also cut that slice into three pieces for a perfect presentation. But as for thickness, I always recommend it be thin, like lomo (loin), so its flavor is amplified in the mouth. How to pair it? Cured meats have recently evolved in the kitchen and are always a different touch to your dishes — that gourmet note that gives personality. But let’s not forget tradition: in a sandwich with extra virgin olive oil it will always be delicious — please make sure the bread is worthy of the morcón, and if possible slightly toasted; the contact with the morcón gives it an extraordinary taste. Also with eggs and fried potatoes it’s simply spectacular. On top of some Paul & Pippa crackers with a piece of sheep’s milk or goat cheese, it’s amazing — finish it with a drizzle of EVOO (extra virgin olive oil) or even a touch of wildflower honey, sublime. Well, you can now include another Spanish delicacy that will surely surprise your guests. On our website you can find the Iberian Morcón from Ibéricos Izquierdo, Salamanca and the one from Señorío de Montanera, Extremadura — both excellent. Enjoy! The aperitif: something so typically Spanish... but it wasn't always that way. Add a special touch to your dishes. Print 5 Rate this article: No rating Tags: acornIberiandelicatessen Please login or register to post comments.