IBERIAN ACORN-FED MORCÓN BY NIETO MARTÍN

Iberian acorn-fed morcón from Nieto Martín. Traditional cured meats made from the finest cuts of Iberian acorn-fed pork, seasoned with paprika from La Vera and natural spices. Characterised by its large diameter, intense flavour and slow curing in Guijuelo.

Price per kg -- Carton: (6 pieces) ± 7 kg. Minimum order quantity: ± 1 kg (1 piece)

Brand: NIETO MARTIN

Origin: Guijuelo (Salamanca)

Weight: ± 1 – 1.2 kg

Nieto Martín’s Iberian Morcón de Bellota is one of the most traditional and unique products among the Iberian cured meats from Guijuelo. It is made from selected meat from Iberian pigs that have been fed acorns during the montanera, ensuring a raw material of the highest quality with a balanced marbling and a deep, lingering flavour.

Unlike traditional chorizo, the morcón is characterised by its larger diameter, which allows for slower curing and a more complex development of flavours. The meat is marinated according to a traditional recipe using paprika from La Vera, garlic and natural spices, and stuffed into natural casings, resulting in a robust product with an artisanal character.

During the curing process, which lasts several months in natural drying rooms in Guijuelo, it develops a firm yet juicy texture with an appealing cross-section, clearly revealing the reddish hues of the Iberian meat and the marbled fat veins.

On the palate, it offers an intense, balanced and highly aromatic flavour with spicy notes, subtle smoky undertones from the paprika and a sweet base note typical of acorn-fed Iberian pigs. Its compact texture and robust flavour make it an ideal sausage for lovers of authentic and traditional flavours.

Perfect for enjoying in thick or thin slices, on Iberico platters, as a starter or paired with artisan bread and full-bodied red wines.