Cured Morcon

Made using pieces of the "presa" (top of the shoulder ham) cut and other lean meat, carefully chosen from the 100% pure, acorn fed Iberian pigs, stuffed into large diameter natural casings, with seasoning characterized by the use of sweet paprika. It is cured in natural caves for more than 6 months. Once cut, the marbled face shows the large, dark red pieces of presa and lean meat combined with a small amount of fat.