Cinco Jotas 100% Iberian morcón is a sausage that is sometimes little known, despite its delicious flavour. It is made with Cinco Jotas pork shoulder, sirloin and loin meats, selected for their low fat content and seasoned with spices. It then undergoes a slow curing process of between 4 and 6 months.
Like all Cinco Jotas products, the morcón comes from a selection of the best purebred Iberian pigs, which are free-range fed in the extensive dehesas of the southwest of the Iberian Peninsula. The diet of our pigs is rich and varied and, during the montanera period, consists mainly of acorns. Acorns provide a unique flavour and a high percentage of oleic acid, which is beneficial to health.
Cinco Jotas morcón is presented in a whole piece of between 800 g and 1.2 kg.
CONSUMPTION RECOMMENDATIONS
Keep in a cool, ventilated place until ready to eat. It should be tasted at room temperature to obtain its full flavour and aroma.
Use a cutting board and a suitable knife to obtain thin slices. The morcón slices are large, so we recommend cutting each one into three small pieces when presenting them.