What is Ibérico morcón and how do you serve it?

Ibérico morcón is a thick cured pork sausage whose flavour comes from its seasoning. If it reminds you of chorizo, the comparison makes sense: many recipes share ingredients such as paprika. However, the shape, cuts of meat and appearance when sliced can differ.

This guide focuses on the cured Ibérico morcón you can find in our shop. The individual recipe matters: the name “morcón” alone does not tell you the ingredients, meat content or storage requirements of every product.

What is morcón made from?

It is made from seasoned pork stuffed into a casing and then cured. Paprika, garlic and salt feature in recipes for this type of sausage, although the exact composition depends on the producer. The cuts of meat used can also vary.

That is why it helps to distinguish a general description from a product label. “Morcón de lomo” refers to the loin meat used in that particular preparation; it does not mean all morcón is made with loin or shares the same seasoning.

How does morcón differ from chorizo?

One common difference is its shape: morcón is a wider piece with a less uniform outline. Its appearance and texture when sliced also depend on how the meat has been prepared. Chorizo itself has many varieties, so there is no single comparison that applies to every recipe.

Similar seasoning does not make them the same product. If you enjoy cured chorizo, trying morcón is a simple way to add variety to a charcuterie board and discover a different texture.

The Ibérico loin morcón in our shop

At Productos de la Sierra, you will find Ibérico loin morcón. According to its product page, it is traditionally made in the Sierra de Aracena and comes as a whole piece weighing approximately 750 g.

This is an approximate weight for the format described on the product page. Before ordering, check the current information, price and availability there. For the ingredients and allergens of the specific piece, consult its label. If you need information that is not on the product page, contact us before buying.

How to serve it on a charcuterie board

A simple idea is to serve slices alongside bread and other cured meats you enjoy. Start with a small board and keep each product separate to appreciate the differences. If you add cheese, place it in another part of the plate so everyone can combine flavours as they prefer.

Slice only the amount you intend to serve and follow the producer’s storage instructions. You do not need a large board to try something new: a few clearly identified varieties make comparison easier.

Frequently asked questions about morcón

Are morcón and morcilla the same?

They are different products. The cured Ibérico morcón described here should not be confused with morcilla, or blood sausage, because of their similar names. Always check the designation and ingredients of the product you are buying.

Is all morcón made with loin?

No. The meat used depends on the product. Our shop’s product is called Ibérico loin morcón; that description applies to that specific item.

Does it need cooking?

Cured morcón is usually served sliced as charcuterie. Check the product’s designation and serving instructions: this guide concerns the cured variety, not every regional preparation that shares the name.

How long does it keep after opening?

There is no single storage period that applies to every piece and pack. Follow the label and the producer’s instructions, especially after opening. Do not apply instructions from another brand or format to your piece.

Take a look at our Ibérico loin morcón or explore our other Ibérico cured meats to put together your own selection.