Morcón Extremeńo

Morcón is a very lean sausage that looks like an oval small rugby ball. The sausage is very popular in Extremadura region of Spain. Morcón Extremeńo is made from local iberian pig which is renown for its superior meat. Sliced morcón displays a vivid red color due to large amount of pimentón used in its manufacture.
Lean pork *1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Pimentón, sweet30 g5 Tbsp
Garlic, diced12 g4 cloves
Olive oil30 ml2 Tbsp
  1. Cut meat with attached fat into 25 mm (1”) pieces.
  2. Mix with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff into pork blind cap (caecum) casing. The casing is about 18-25 cm long. Reinforce lengthwise and across with butcher twine. The stuffed morcón looks like an oval small rugby ball.
  4. Ferment/dry at 20° C (68° F), 85-90% humidity, for 48 hours.
  5. Dry at 10-15° C (50-59° F), 80% humidity, for 2-3 months. The total time depends on the diameter of the sausage and temperature/humidity. In natural chambers without control of temperature and humidity the drying time could be from 3-4 months or even longer.
  6. Store at 12° C (53° F), 65% humidity.
* at least 30% lean meat from pork shoulder (butt) or neck area.
In traditional production the temperature in natural chambers was maintained by burning oak wood when necessary. Cure #2 was not added either.
Consume raw.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages