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.
It is typical of some regions in Spain such as Andalucía, Salamanca, and Extremadura.
Catalan Pork Sausage
- The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period
- The exercise and diet have a significant effect on the flavour of the meat; the ham is cured for 36 months. This grade is divided into black-label jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs, and red-label jamón ibérico de bellota from free-range pigs that are not pure-bred.
- The next grade is called jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
- The third type is called jamón ibérico de cebo, or simply, jamón ibérico it is cured for 24 months and is the most popular due to its cheaper prices and shorter curing time. This ham is from pigs that are fed only grain.