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Name: Ibérico Morcón de Lomo - Dried pork loin sausage
Price: 30.05 EUR
Availability: InStock

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SECUNDARIA JAMON_600x400_Iberico Morcón de Lomo - Gedroogde varkenslende worst_1.webp

SECUNDARIA JAMON_600x400_Iberico Morcón de Lomo - Gedroogde varkenslende worst_2.webp

Ibérico Morcón de Lomo - Dried pork loin sausage

Contents: ca. 700 - 900 g
Feature: Ibérico de Bellota

The Ibérico Morcón de Lomo from Brouwhoeve is an ode to patience and the nobility of the Ibérico pig. Unlike regular sausages, the loin for this Morcón is coarsely chopped, allowing the lively cell structure of the meat to be preserved. This results in impressive suppleness and a mouthfeel that is meatier and more compact than that of a standard chorizo.

The deep red colour and the recognisable silky-smooth feel of the melting fat make this piece to a lively middelpoint on every gastronomice plank. The combination of the traditional maturation in the thick natural casing and the mild seasoning provides the ultimate balance between meatextract and a lively, spicy depth.

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Morcón de Lomo: the overtreffende trap or charcuterie

The Morcón de Lomo is considered by gastronomes to be the sweet spot between a dried sausage and a whole loin. Because this sausage is significantly thicker than Caña de Lomo, it requires a much longer maturation time in natural cellars. What makes this 700–900 gram piece special is its crystal-clear expression of complexity; through slow maturation, the enzymes have time to convert the proteins into pure flavour intensity. This is a delicacy that brings the lively energy of Extremadura directly to your slicing table.

At Brouwhoeve, we appreciate this Morcón for its aristocratic profile and silky-smooth mouthfeel. The coarse cut of the loin provides a beautiful pattern of meat and fat, with every slice telling its own story. This is a product that shows charcuterie can have a lively and luxurious character, in which hints of garlic and the finest Pimentón de la Vera blend beautifully with the nutty notes of acorn fat. The combination of top-quality meat and the craft of the master charcutier provides a significantly fuller experience than almost any other dried sausage.

Ibérico Morcón de Lomo means choosing smooth meatkracht in its most pure and balanced form. A lively, silky-smooth delicacy for the enthusiast who loves a robust-edel profile and a striking pure, harmonious finish.

Flavour & character

Aroma A rich and enticing bouquet. Immediately recognisable are the sparkling notes of smoked paprika and dried spices, beautifully complemented by aromas of matured meat, acorns and the characteristic, earthy nose of a natural rijpingskelder that the nose pleasantly stimulates.

Flavour The mouthfeel is smooth, meaty and extremely balanced. On the palate, layers of intense umami and lively spicy depth emerge, with a striking balance between the savoury marinade and the lively, melting marbling. The purity of the Ibérico meat supports the richness beautifully, with meaty nuances that linger extremely long.

Finish An exceptionally long, crystal-clear finish. The savoury and light smoky notes slowly fade away and make way for a clean memory of pure craftsmanship and a refined, silky-smooth finish.

Serving tips & pairings

Slicing: Use a very sharp knife. Because of the dikte of the Morcón is essential to wafer-thin slices to slice. The thinner the cut, the livelier the flavour Because the fat than faster melts on the tongue.
Temperature: Serve always at room temperature (approx. 22°C). Remove the piece at least one hour for use from the packmaturation to the aromas fully to bloei to come to room temperature.
Drink: A sublime partner for a glass whole red wine (e.g. a Ribera del Duero), a cold Brouwhoeve beer of a dry Sherry such as an Amontillado.
Combination: Serve on a wooden plank with Picos de Pan and the Troncal Arbequina olive oil for a lively gastronomice experience.
Feature: Made of the loin; Ibérico de Bellota quality; Caña or 700-900 g; Natural matured.

Ingredients

Ibérico pork (including loin), sugars (lactose and Sugar), salt, pimentón (paprika powder), garlic, spices, milkfermenten, dextrin, emulsifier (E-450, E-451), antioxidanten (E-301, E-330), preservative (E-252) and colouring (E-120).

Allergen information

- Contains: Lactose and milkfermenten (milk).
- Free from: Gluten.

Characteristics

Hand-sliced meat, matured in natural drying rooms.

Nutritional values (per 100g)

Item	Value per 100g
Energy value	1622 kJ / 386 kcal
Fats	29,10 g
— of which saturated fatty acids	2,34 g
Carbohydrates	0,1 g
— of which sugars	0,1 g
Proteins	31,10 g
Salt	3,07 g

Consumption & storage advice

Consumption: Ready before consumption (ready-to-eat). Remove the morcón at least 30 to 60 minutes before serving from the vacuum packmaturation. Let the product come to room temperature, so that the texture smooth is and the complex aromas fully come into their own to room temperature.

Storage advice: Store in a cool, dry place. After opening the cut side cover well (bijvoorbeeld with folie or vetfree papier) and preferably in the refrigerator store to drying out to prevent.

Product details

Netto weight: Tussen 700 and 800 grams (0,7 - 0,8 kg).

Packmaturation: Vacuum-packed whole.

Country of origin: Spain (Aracena, Huelva).

Specifications

Type of Ham	Iberico, Loin Morcón
Weight of Ham	700 - 900 g

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