Iberian Acorn-fed Morcón

The Iberian acorn-fed morcón is a cured sausage very similar to chorizo, made with selected Iberian pork and seasoned with natural spices.

It is stuffed into a natural casing slightly thicker than that of chorizo. Minimum curing time: 5 months.

The Iberian acorn-fed morcón from Hermanos Hoyos is a delicacy of exquisite quality, traditionally made. This product is crafted from free-range Iberian pigs fed on acorns, giving it a deep and characteristic flavor. The meat is seasoned with spices and stuffed into natural casings, following traditional methods. Then, the morcón undergoes a slow curing process to develop its flavor and texture. This product is a true culinary delight that represents the authenticity and excellence of Spanish gastronomic tradition.

Price per kilo: €21.90

RECOMMENDATIONS:

Store in a cool, dry place, away from direct sunlight and drafts, preferably in a refrigerated area.

Enjoy at room temperature. Take the Iberian acorn-fed morcón out of storage about 20 minutes before eating to allow it to temper. This enhances the flavor and allows the fat to soften ideally.

Cut only what you need for each serving.

Preserve any leftover morcón, if you're not consuming the whole piece immediately, wrap it in cling film or a clean cotton cloth, and store it in a refrigerated area.

SHIPPING:

Shipped vacuum-sealed or wrapped in parchment paper.

We use a rigid cardboard box specifically designed to transport the product, fitting its size perfectly.

BEST BEFORE:

Best before 24 months if vacuum-packed; otherwise, 10 to 12 weeks.

Certified by Certicar CP/NCI/003/17, accredited Iberian certification body

Nutritional Values (Per 100 g serving)

- Energy: 459 kcal

- Fat: 39 g

- Saturated Fat: 12.8 g

- Carbohydrates: 1.1 g

- Sugars: 1.1 g

- Protein: 25.9 g

- Salt: 2.5 g