Morcon sausage
Similar production and taste as the chorizo sausage, varying the weight, selection and mincing of meats. It is a traditional and genuine product of Salamanca.
Curing: from 5 to 6 months.
Ingredients: loin of acorn fed Iberian pork, capsicum pepper, salt and garlic.
Pedro Nieto, s.l. - Jamones ibéricos y embutidos ibéricos de Bellota
Ctra de Campillo, 70 - 37770 Guijuelo (Salamanca). Tel 923 580 201. Fax 923 158 047.
Ctra de Campillo, 70 - 37770 Guijuelo (Salamanca). Tel 923 580 201. Fax 923 158 047.