Morcón: Difference between revisions
From Cookipedia
Klapaucius (talk | contribs) m (Text replace - "</div> {{Template:WhatLinksHere}} |}" to "{{Template:WhatLinksHere}}") |
No edit summary |
||
| Line 16: | Line 16: | ||
It originates from Andalucía and Extremadura and always contains [[paprika]]. Those from Extremadura are generally made from Ibérico de Bellota pigs. | It originates from Andalucía and Extremadura and always contains [[paprika]]. Those from Extremadura are generally made from Ibérico de Bellota pigs. | ||
The only UK supplier I have found is [http://www.bellota.co. | The only UK supplier I have found is [http://www.bellota.co.ukBellota]. | ||
{{CategoryLineIngredients}} | {{CategoryLineIngredients}} | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Revision as of 17:14, 3 February 2016
Morcón is a peculiarly-shaped (a little like a badly wrapped parcel) dry cured Spanish sausage and is similar to chorizo. It is made from the shin and/or shoulder of a pig and it is cured in an intestine called a morcón.
It originates from Andalucía and Extremadura and always contains paprika. Those from Extremadura are generally made from Ibérico de Bellota pigs.
The only UK supplier I have found is [1].