WHAT IS IBERICO MORCON? Montanegra Iberico Morcon is a cured smoked sausage made from selected meat cuts from the Iberian black pig. A tapas favourite, this Spanish Iberico morcon is made from Iberico pork meat which has a delightfully nutty taste due to the pigs being raised on a diet of grass and acorns, allowing them to roam free round the dehesas or holm oak meadows. HOW TO SERVE MORCON IBERICO? To serve Montanegra Iberico Morcon, allow the sausage to come up to room temperature for 30 minutes, just like a bottle of good wine. Slice thinly on a warm plate so the sausage reaches the ideal serving temperature of 20 degrees celsius and the rich aromas and oils are fully released. Morcon sausage is best served on its own with crusty bread and a good glass of red wine. However it also works well paired with a rocket salad and manchego shavings. Morcon is a classic Spanish charcuterie product that wont disappoint you! STORAGE Our Iberico Morcon comes vacuum pac in 0.8kg pieces. Keep in the refrigerator for up to six months unopened. Once opened, keep in the refrigerator wrapped tightly and use within 3 weeks.
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