Morcón Extremeńo

Morcón is a very lean sausage that looks like an oval small rugby ball. The sausage is a very popular sausage in Extremadura region od Spain and Morcón Extremeńo is made from local Iberian pig meat which is renown its superior meat. Sliced morcón displays a vivid red color due to a large amount of pimentón used in its manufacture.
Lean pork *1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón, sweet30 g5 Tbsp
Garlic, diced15 g4 cloves
  1. Remove from meat all fat and connective tissue. Cut meat into 25 mm (1”) pieces.
  2. Mix with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff into pork large intestine blind cap (caecum) casing. The casing is about 18-25 cm long. The stuffed morcón looks like an oval small rugby ball.
  4. Hold at 20° C (68° F), 80-85% humidity, for 48 hours.
  5. Dry at 10-15° C (50-59° F), 80% humidity, for 3-6 months. The total time depends on the diameter of the sausage and temperature/humidity.
* at least 30% lean meat from pork shoulder (butt).
Consume raw.

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