Iberian cured sausage “Morcón” extra, made with first class Iberian pork and traditional dressings of Jabugo. With a slow healing of approximately 90 days, in our natural dryers of Sierra de Jabugo in the Parque de la Sierra de Aracena and Picos de Aroche.
In Sierra de Jabugo we make Iberian sausages, which will remind you of those who have made their whole lives in the villages. Do the test you will not regret it. Ideal to consume as an aperitif and to elaborate exquisite tapas.
We can serve you complete or 1/2 pieces. If you select the weight of the piece you can see its price.
Expiration and Conservation: 12 months in a cool and dry place. Once started, it is recommended to protect the cut with plastic wrap or similar and store in the refrigerator.
We invite you to try other of our exquisite sausages.
Traceability during the entire production process is controlled by an external certifier. Proving that the sausage come from Iberian fed acorn during the montanera.
THE CERTIFIED QUALITY OF THE “MORCÓN DE BELLOTA”
External certifier accredited race and nutrition to qualify these “Morcones as of acorns”.
As you are assessing the purchase directly from the producer, you can enjoy very competitive prices. Like the other hams, shoulders and sausages that we offer in our store.