Ibérico Morcón
Regular price €36,11
At first glance, this cured sausage may be unfamiliar to many, but its original recipe dates back generations. Torreón’s artisans have carefully adapted this traditional recipe while preserving its natural character and ensuring the highest standards of quality.
Similar in flavour to Ibérico Chorizo, Morcón is made from a selection of the finest cuts of Ibérico pork, blended with Pimentón de la Vera and other spices. It is then stuffed into a larger natural casing, which gives it its distinctive aroma and unique character.
Made from free-range, acorn-fed pigs and slowly cured for 4 months.
Salamanca provides the perfect climate for curing our Ibérico products. Its ideal temperatures and dry air create exceptional conditions, giving each piece that leaves our facilities its unique and unmistakable character.
- Whole Morcón piece, vacuum-packed.
- Approximate weight of 0.500 Kg/piece approx.
- Storage temperature: between 2 and 10º
- Best before: 8 months
Per 100g of product
Kcal Energy - 425
KJ Energy - 1765
Fats (G) - 3. 4
Saturated fatty acids (G) - 13
Carbohydrates (G) - 0.7
Sugars (G) - 0.5
Proteins (G) - 29
Salt (G) - 4.2
