Morcon Iberico Bellota
Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine.
Torreon has been perfecting the craftsmanship of curing hams for over 60 years. Keeping their tradition intact, they produce the highest quality of Morcon Iberico Bellota, with the greatest respect for the raw material.
Iberian pigs are acorn-fed and reared free-range on extensive estates on the south of Spain and in Salamanca, producing the perfect combination of taste and exquisite quality.
The 800-1kg Morcon Iberico Bellota comes from mincing the most select parts of the Iberian pig, flavored with paprika and other spices. Cured for 4 months, taste the richness of its flavors in every bite.
Recipe: Ibérico ham with peppers, hazelnuts and parsley
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the peppers on a baking tray and rub with a tablespoon of the oil. Roast for 35-40 minutes or until blackened; leave to cool in a bowl, covered with clingfilm. Scatter the hazelnuts on a baking tray and roast for 10 minutes until golden.
- Peel, deseed and slice the peppers. Mix the slices and any juices in a bowl with the garlic, smoked paprika, parsley, 2 tablespoons of oil and a generous pinch of crushed sea salt.
- Arrange the ham on plates. Chop the hazelnuts and stir into the peppers; add some to each plate with a drizzle of oil. Serve with toasted bread.
Ingredients for the recipe click here
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