Made from loin meat and other cuts of lean Iberian pork. The pigs are free-range Iberian hogs, fed acorns between September and February in the region of Jabugo.
The pieces can sometimes weigh more than a kilo, but we recommend a lighter weight of around 750g.
For tasting, follow the same steps as for ham. We recommend that you slice the morcón finely to release its aromas.
Whole piece, vacuum packed.
This Iberian morcón is a handmade product made by Eiriz in the region of Jabugo, in the south of Spain.
Dried for about 100 days.