Simon Martin - Chorizo Morcon de Bellota Pata Negra

• Simon Martin - Chorizo Morcon de Bellota Pata Negra

The wide Morcon chorizo sausage is made from meat from Iberian pigs that has been air-dried for more than four months. Delicate taste with the characteristic aroma of Pata Negra. 

Chorizo Ibérico belongs to the top class of Spanish salami. It is made from the meat of black Iberian pigs that have been fed acorns and herbs in the oak grove. Simon Martin is both a producer and a breeder, so he has complete quality control over the entire process from raising the pigs to making this delicate chorizo. The typical Pimenton peppers, which give the chorizo its colour, are dried in the sun and then ground into a fine powder (paprika). Only salt and paprika are used for preservation. The natural casing is filled with pieces of meat, fat and spices and left to dry in the open air for four months, giving the chorizo its characteristic rich, deep flavour and aroma. This salami is very rustic with large, coarsely chopped pieces of meat. Because it is in natural casing, it takes on beautiful and unique shapes. Iberian pork fat is rich in unsaturated fatty acids and therefore has a much lower melting point than normal animal fat. The salami should therefore be served at room temperature, then it starts to "sweat" (the fat begins to melt) and each slice becomes the pinnacle of intense juiciness.