Morcón: Difference between revisions
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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]. | ||
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[[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].