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 a similar name. However, it is more of a meat roulade. The meat, which could be beef or pork, are cut thinly and are wrapped around hard-boiled eggs, ham, sausages, carrots and other ingredients. The dish is usually cooked in a stew.
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