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.

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