Acorn-fed Iberian Morcón

Made with the best parts of our best acorn-fed Iberian pigs, this product gets its name from the tripe in which it is stuffed. The lean are cut with a knife and seasoned with a mixture of natural spices and paprika de la vera, after resting and maceration, they are stuffed into natural casing, and then they go to the drying rooms where, in about 4-6 months they will get the ideal cure that characterizes this delicacy. When cut, the quality of its lean meat infiltrated by a creamy fat that gives it that unique flavor is appreciated.