Unlike the large meat producers, who produce their cured meats in large volumes and in a standardised manner, resulting in identical products, this small artisan factory prioritises quality, producing its morcones de lomo one by one and in a natural way, just as in the olden days.
That is why their Iberian morcones de lomo are all unique and different from each other, highlighting the flavour of yesteryear.
Naturally cured for a minimum of 5 months. Prepared according to the traditional method, with noble meats from acorn-fed Iberian pigs. The morcón is a cured sausage made from Iberian loin of pork cut into pieces, marinated with salt, paprika and garlic according to the traditional recipes of our family handed down by our grandparents.
Vacuum-packed (approx. 700g)
