What is morcón Ibérico and how does it differ from other Ibérico sausages?
Morcón Ibérico is a traditional Spanish sausage made with Ibérico pork, seasoned with salt, pepper, and other spices, stuffed into natural casings, and cured. It differs from other Ibérico sausages, like salchichón or chorizo, through its rounder shape and milder, more delicate flavour, due to a lower proportion of fat and a longer curing process.
What is the process of making and curing morcón Ibérico?
The process involves preparing Ibérico pork with spices, forming it into a sausage, tying it, and then curing it in a controlled environment, resulting in a high-quality sausage with characteristic flavour and texture. Cinco Jotas' 100% Ibérico acorn-fed morcón is made with prime lean cuts like presa, marinated like chorizo, and cured for approximately 120 days.
What is the difference between morcón Ibérico and chorizo Ibérico?
Morcón Ibérico is made with leaner and thicker cuts of Ibérico pork, resulting in a more robust shape and a longer curing process. It is stuffed into natural, thicker casings. In contrast, chorizo Ibérico is made with finely ground pork with more fat and is stuffed into thinner, synthetic casings, giving it a slimmer shape. The morcón typically has a more substantial and robust texture, while the chorizo has a finer and more delicate texture due to the differences in meat cuts and casing.
