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.[1] 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. In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th century it was understood as blood sausage.[2]

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

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.[3]

In the Philippines, the sausage has evolved into 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.

See also

• List of stuffed dishes

References

External links

• Morcón Ibérico Cular Entraña Extr^{[permanent dead link]}

This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This sausage-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e