Morcón

Morcón
Course Sausage
Place of origin Spain
Region or state Salamanca, Andalusia and Extremadura
Main ingredients pork, paprika, garlic and salt
Cookbook: Morcón  Media: Morcón
Morcón

Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine.

The marinade used to flavor the chorizo is mainly composed of paprika, garlic and salt. Due to the thickness of the sausage, the maturity period is quite long.[1]

In the Philippines, there is a dish with the Pinoy name, morcon. However, while the name reflects Spanish influence, it is made as a stuffed meat roulade. The meat, which could be beef or pork, is cut into thin sheets and wrapped around hard-boiled eggs, ham, sausages, carrots, pickled cucumber slices and other ingredients to form a solid sausage. The roulade is usually cooked using a stewing and frying technique, and sliced when cool.

References

  1. "Morcón". UCO. Retrieved October 7, 2009.


This article is issued from Wikipedia - version of the 9/9/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.