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Cured Iberian Acorn-Fed Pork "Morcón" 6@PQ

Cured sausage of supreme quality similar to “chorizo” but with two significant differences: the first is the gut into which it is stuffed (in this case the large intestine) and the second is the quality of the lean meat. Due to its thickness it has a curing period of at least 7 months. Made with lean meat from pure-bred Iberian pigs that have acquired their last 6 ‘pounds’ during the montanera, feeding on acorns and grass on the meadows of Extremadura. Weight about 900 grams per piece. Price per unit.