The Iberian morcón has a process of similar elaboration to the one belonging to the sausage, but with characteristics that they tell it apart.

It becomes elaborate to depart of of first-rate pig's lean meat, seasoned with natural capsicums that they confer him a strong red color.

The lean rolls into intestine, the blind intestine or morcón itself, from there his name; For next giving him irregular and augmented the way so characteristic that he has . The morcón's cure lingers on during at least 3 months.