It is made from loin meat and other lean cuts of Iberian pork. The Iberian pigs are raised free-range in the region of Jabugo, feeding on acorns between September and February. The weight sometimes exceeds the kilo, but we prefer to recommend a lower weight, around 750g. For tasting, follow the same steps as for ham. We recommended that you slice the morcón finely to release its fine, lightly spiced aromas.
Dried for about 100 days.
Whole piece, vacuum packed.
This Iberian morcón is an artisanal product made by Hijos de Onofre Sánchez Martín in the Jabugo region, in the south of Spain.
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