ACORN-FED IBERIAN MORCON

Made from the best parts of our best acorn-fed Iberian pigs, this product gets its name from the casing in which it is stuffed.The lean meat is cut with a knife and seasoned with a mixture of natural spices and paprika de la vera. After resting and maceration, it is stuffed into natural casings and then passed on to the drying sheds where, in 4-6 months, it will achieve the ideal curing process that characterises this delicacy.When cut, the quality of the lean meat can be appreciated, infiltrated by an unctuous fat that gives it its unique flavour.