Morcón is a type of short (8”, 20 cm) but thick chorizo stuffed into a large diameter hog casing. It is usually packed in pig caecum, an intestine called in Spanish a "morcón", thus its name. The sausage is very popular in the regions of Andalusia and Extremadura and the province of Salamanca. Morcón sausage has dark red color and deep flavor and aroma. Best morcón is produced from Iberian pigs that feed on oak acorns.
Lean pork750 g1.65 lb
Back fat or hard fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4-1/2 tsp
Cure #25 g1 tsp
Pepper2 g1 tsp
Sugar3 g½ tsp
Sweet pimentón10 g5 tsp
Garlic powder4 g2 tsp
Oregano, dry2 g1.5 tsp)
  1. Manually cut pork into ½” (12 mm) cubes.
  2. Dice hard fat or fatty trimmings into ½” (12 mm) cubes.
  3. Mix with all ingredients, cover and hold for 24 hours in refrigerator.
  4. Stuff firmly into pork caecum large intestine, around 18-25 cm (8-10”).
  5. Hold at 10° C (50° F), around 90% humidity for 8-10 days.
  6. Dry at 12-14° C (53-58° F), 80% humidity for 60 days.
  7. Store at 12° C (53° F), 65% humidity.
This is a large diameter sausage so for the best quality morcón should be dried (aged) for 5-6 months. Store in a cool dry place. Net weight around 1 kg (2.2 lb).

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