Pork Morcón (large blood sausage) 100% pure iberian. It is made from a carefully selection of chopped and minced meats. The animal has been fed during la Montanera (season when the pork is fed of acorns in the lands) with herbs and acorns exclusively, the Morcón is made of Presa paleta as a base (rear leg from adult pigs). Slightly smoky flavour.
ORIGIN: Guijuelo (Salamanca). INGREDIENTS: Iberian lean pork, salt and paprika, spices, lactose, sugar, preservatives, colourings, antioxidants. CURING PROCESS: More than 5 months.
It must be tasted in thin slices. Leave to stand 15 minutes before consuming at room temperature.
Store in a cool, dry place. Once opened, keep refrigerated.
1/2 piece 500 gr. approx.
125 gr. package