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.
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