Iberian morcón is a typical sausage of Spanish gastronomy, made with Iberian pork and spices. It differs from other sausages because of its wider, flatter shape and its longer curing period, which gives it a firmer, more consistent texture.
The meat used in its production comes from Iberian pigs reared in the wild in the ‘dehesa’, an area of Mediterranean woodland found in south-western Spain and Portugal. This breed of pig is characterised by its high content of fat infiltrated in the muscles, which gives it an intense, juicy flavour.
To make ‘morcón’, the meat of the Iberian pig is mixed with salt and spices such as paprika and garlic, stuffed into a natural casing and subjected to a curing process that can last from 3 to 6 months. During this time, the morcón acquires its characteristic flavour and aroma, and its texture becomes firmer.
Iberian ‘morcón ibérico’ is usually eaten sliced thinly and accompanied by bread and wine. It is a highly valued product in Spanish gastronomy for its flavour and quality, and forms part of the Mediterranean diet.