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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 paprikagarlic, 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.