Ibérico Morcón: the aristocrat of sausages

The Morcón de Chorizo is considered by connoisseurs to be the sweet spot of the Spanish charcuterie. Because the sausage much thicker is than ordinary chorizo, it must mature significantly longer (often up to 6 to 8 months). What makes this piece of approx. 700 grams special makes, is its crystal-clear expression of quality. Because the maturation proceeds so slowly, the aromas develop to a lively intensity that are reminiscent of the best hams. This is a delicacy that the lively energy of the old Spanish tradities immediately to your charcuterie board brings.

At Brouwhoeve, we appreciate this Morcón for its coarse, honest structure and silky-smooth mouthfeel. Unlike finer sausages, in Morcón you can see whole pieces of meat and fat, which provides a unique texture that melts on the tongue. This is a product that shows a dried sausage can have a lively and gastronomic character, in which hints of garlic and paprika powder blend beautifully with the nutty notes of de Bellota fat. The combination of artisanal preparation and top-quality meat provides a significantly fuller experience than almost any other chorizo.

The Morcón de Chorizo is considered by connoisseurs to be the sweet spot of Spanish charcuterie. Because the sausage is much thicker than ordinary chorizo, it must mature significantly longer, often up to 6 to 8 months. What makes this approx. 700 gram piece special is its crystal-clear expression of quality. Because maturation proceeds so slowly, the aromas develop into a lively intensity reminiscent of the finest hams. This is a delicacy that brings the lively energy of the old Spanish drying rooms to your table.