La Campiña Iberian extra Morcon

The La Campiña Iberian extra Morcon is a product based on typical Spanish Iberian meat from pig reared in national land. It is a lean sausage of high quality, juicy and with a quite voluminous form than the chorizo, which requires a longer seasoning period.

The main ingredients to get the typical Spanish Iberian Morcon are: sweet paprika, garlic and salt. The reddish color is given precisely by the use of sweet paprika.

The Morcon is a sausage relatively unknown outside Spain although it is ideal as an aperitif or snack and it is used as in many tapas bars and in traditional restaurants.