EXTRA IBERIAN "MORCON"

It is a sausage with a peculiar presentation because of its caliber and especially thick intestine casing.

Cured sausage elaborated with the best quality Iberian lean meat pork, paprika, garlic and salt. Cured in natural drying sheds for more than 4 months.

Available grade Extra ref. 10.31.07 Characteristics Elaborated with Iberian pork and cut bits of the best quality lean meat, mixed with seasoning and inserted into natural pork intestines (caecum). Due to its large caliber, this sausage needs more curing time and a slower natural maturing process.

Ingredients
Iberian lean meat pork and fat, salt, maturity regulators (sugar and dextrine), spices, conservative E-252, emulgent E-450, antioxidant E-301 and colorant E-124.

Curing time
Ranging from 4 to 6 months.

Presentation
Piece ranging 800 g. to 1.2 kg. Optional vacuum packing. Packed in 7, 10 or 30 kg. cases.

Storage temperature
Non-vacuum packed products: always keep in a cool, dry and well protected from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.

Best consumption dates
6 months after shipping

Consumption recommendations
It is recommended to cut it with a knife or slicing machine in 3 to 5 mm thick slices. Consume as appetizer, in sandwiches or cooked meals.

Optional vacuum packed presentation (pieces ranging 800 g. to 1.2 kg.)