Back to Cured Salami
Morcón
Morcón is a type of chorizo, eaten in much the same way. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine.
The marinade used to flavor the chorizo is mainly composed of paprika, garlic, and salt. Due to the thickness of the sausage, the maturity period is quite long.
It is typical of some regions in Spain such as Andalucía, Salamanca, and Extremadura.
Categories: Cured Salami, SPANISH SMALLGOODS
Tags: chorizo morcon, morcon, spanish chorizo
Related products
Morcilla (Spanish black rice pudding)
Morcilla (black pudding), a Spanish tradition that makes a fine tapa. Increasingly present in the modern kitchen for its exquisite taste and its versatility: in puff pastry, pies, scrambled, grilled or pan fried ... Always delicious!
There are two types Malagueña and Burgos the first being made with onion and the second with rice.
With the Malagueña (Southern) made with caramelized onion. Only the very large variety was selected, with its strong robust flavour and firm protective skin. Planted in the spring and pampered in the family garden, it was harvested in autumn with great yields, hanging in aerated branches in a dry place for its conservation.
The Burgos (Northern) supporting ingredient rice which is added lightly cooked at low temperature which infuses the spices into the grain. This morcilla can be eaten "raw" (since it is already cooked), or fried, roasted, or smoked.
It combines very well in rolls, pintxos or slow cooked with legumes (beans, lentils or chickpeas), making a stew not only a gastronomic delight but also a dish with great nutritional value.
Download our info sheet
Catalan Pork Sausage
Butifarra is a product of Catalan origin, it is a pork sausauge that is seasoned with spices of which there mainly two types, the fresh butifarra and the dried sausage. The Catalan butifarra’s origin begins in the 14th century and its name is derived from the Latin root of Botillo Berciano or Galician butiello.
Over time a great variety of butifarra has emerged not only from Catalonia, this delicious sausage has spread through the Balearic Islands, Aragon, Valencia and as far as the Murcia region.
Unlike other sausages it contains no fat only lean meat from the tip of the loin and sometimes other cuts of lean pork. At most, a bit of chopped bacon is added as a condiment, but it never reaches large proportions (for example, half) as in other sausages from other countries. Sometimes the minced meat can be cooked lightly in the oven or can be seasoned with, for example, chopped mushrooms before being stuffed.
The sausage mixture is kneaded manually and then stuffed into thick pork casings 32-36mm. Then, the intestine is marked at each span with thick cotton thread and separated into different sausages, uncut, rolling each one with the casing.
The sausage is served with mongetes (white beans) it is the traditional most popular way of consuming this product, typically also in a bocadillo (bread roll) with manchego cheese or grilled with mustard or aioli. But beyond these preparations, the Catalan culinary culture has always claimed the prominence of the butifarra in a diverse and abundant cookbook.
Butifarra with its delicate aniseed and peppery flavours this sausage will harmonize with fleshy, light, dry to medium red wines.
Download our info sheet
Hot / Mild Chorizo
The sausage has been around since ancient Greek and Roman times and in the 12th Century in the Romanesque Calendar of San Isidoro the month of November is called the month of the slaughter of the pigs with the pork being used for the making of chorizo and other cured and dried sausage such as the Chorizo parrillero. There are references in a famous ancient Greek comediographer, Artisphones’ literary works where the main character appeared with a pot full of sausages and with a figure of a man holding a pig for sausage making.
The chorizo acquired its characteristic red colour during the 16th Century when the paprika arrived from South America and was introduced into Spanish cuisine. In Spain, a chorizo must have garlic and paprika to be considered authentic since this is what differentiates Spanish chorizo from other sausages. It is cured outdoors or smoked, and its main base is minced pork marinated with paprika giving it its typical red colour and unmistakable full flavour.
Our chorizo is made not only from four types of pimentón with a mix of Spanish family secret herbs, it is also made from three different parts of the Linley Valley Pork – the jowl, cheek and shoulder. The pigs raised in Western Australia at Linley Valley Pork are fed on a nutritious diet of Australian grains, such as barley, wheat and lupins. This ensures a high-quality base from which The Iberians Chorizo is produced.
It has a diameter of 30-40 millimetres and string form, with a compact and firm consistency, rugged sexy appearance, smooth cut, red colour with an intense balanced aroma with a pleasant texture to the palate, and full lasting flavour, very balanced between fat and lean and includes the spicy variety.
In different regions of Spain the chorizo is cooked using a variety of methods – for instance in Galicia they serve the chorizo flamed in aguardiente (a fermented alcoholic herb liquor), in Asturias it is cooked a la sidra (with cider) or simply pan-fried in olive oil or on the BBQ.
Download our info sheet
Fuet longaniza
Fuets, secallones, and somalles are dry sausages or the family of matured or "cured", typical of Catalonia, relatives of raw butifarra and sausage (fresh or dried). Its origin has to go looking for it in the Roman era, since they derive from the Lucania (from where comes the word "longaniza") that, in all likelihood, as today, was already elaborated in the Pyrenees, where the Romans (concretely of the Cerdanya) already affirmed that the best hams were made.
The Fuet de campo is a classic in the canon of the salumiere’s art. The old legend says that a light-fingered Catalan stole some regular fuet and was discovered to escape he left the sausage hidden in a patch of wild fennel. Later when he came back for it, the fuet smelled beautifully with that sweet, herby, anise aroma.
The subtle aniseed taste from the fennel is a match made in heaven that you can detect when consuming but the cured pork like all dried sausage is the true star of the show.
The traditional fuet is made from wild fennel seeds and organic Catalan vino blanco (white wine) and imparts a bolder flavour. Fennel pollen is another optional ingredient in this fuet, it has a very floral bouquet but doesn’t keep for a long time, after about six months or so, it will lose its aroma.
Most Mediterranean cultures have an anise-flavoured liqueur and this is generally added Finally, to enhance the flavour of the cured meat.
The herbs and wild fennel extend their flavours and combine perfectly with the lean pork during the curing process to produce a stunning version of this Catalan classic.
A tasting theme: tapas, charcutarie board or with a crusty baguette and for the Catalan it is an essential afternoon snack.
Download our info sheet