Iberian Morcón – Marcial Castro

The coarse texture of the meat is particularly visible when sliced.

Iberian Morcón: large-calibre Iberian charcuterie

Marcial Castro Iberian Morcón is one of the lesser-known traditional products of Spanish charcuterie. At first glance, its appearance may resemble that of a very large chorizo. Yet its production gives it a character all of its own.

Like chorizo, it is made from seasoned pork which is then stuffed before undergoing the curing process. However, morcón stands out for its much coarser mince and the use of a particularly wide natural casing, known in Spanish as ciego.

This combination gives morcón its imposing appearance and makes the pieces of meat and fat clearly visible when sliced.

Coarsely cut pieces

At Marcial Castro, the meat used for morcón is prepared with a coarse cut. This is one of the characteristics that immediately distinguishes it from traditional chorizo.

When sliced, the pieces of meat remain clearly visible and give the product its distinctive texture. Morcón therefore offers a generous tasting experience while retaining the characteristic aromas of Iberian charcuterie.

Marcial Iberian Morcón in the curing rooms in Guijuelo.

A traditional recipe

Marcial Iberian Morcón is prepared according to a traditional recipe using Iberian pork, salt, paprika, garlic and oregano. The seasoning complements the meat without masking the product's own characteristics.

Once prepared and seasoned, the meat is stuffed into a large-calibre natural casing. This particularly wide casing is one of the defining features of morcón and also explains why it requires a longer curing period.

Slow curing in Guijuelo

The large calibre of morcón requires more time than a finer cured sausage. Marcial Castro therefore allows it to cure naturally for at least four months in its Guijuelo drying rooms.

During the curing process, the meat gradually becomes more concentrated and the different aromas of the seasoning and pork come together. The result is a product that is both intense, deep and full of nuance.

Guijuelo, located at an altitude of around 1,000 metres, has a climate characterised by strongly contrasting seasons. The area's natural conditions have historically favoured the development of specialist expertise in the drying and curing of meat products.

Marcial Castro continues this family tradition by combining traditional methods with modern facilities and careful control at every stage of production.

What is the difference between Morcón and chorizo?

Morcón and chorizo share a similar tradition and production method, but their appearance and texture make them easy to distinguish.

Chorizo generally has a more conventional calibre and a finer mince. Morcón, by contrast, is much thicker, with a large-calibre natural casing and meat cut into larger pieces.

This difference in calibre also affects the curing process: morcón needs more time to reach its balance. When tasted, the pieces of meat are more noticeable and provide a distinctive texture.

Iberian Morcón is also best enjoyed in thin slices and not too cold.

How to enjoy Iberian Morcón

Morcón is best enjoyed at room temperature, allowing its aromas to fully develop.

It should be cut into thin slices and naturally fits into an Iberian charcuterie board. Its large calibre and generous appearance also create a presentation that is quite different from traditional chorizo.

It can simply be served with bread and Mediterranean accompaniments, or alongside Iberian ham and other Spanish cured meats.

Marcial Castro: the Guijuelo tradition

Iberian Morcón is produced by Marcial Castro, a family business based in Guijuelo and specialising in Iberian pork products for more than a century.

Now in its fifth generation, the family business continues a tradition based on carefully selected raw materials, traditional recipes and the time required for each curing process.

During our visit to Marcial Castro in Guijuelo, we were able to see the facilities and curing areas where the different specialities of the house are produced.

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