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.
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!
Our Iberico Morcon comes vacuum pac in 1kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks.
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.
About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.
The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.