Morcon iberico de bellota Guillen 1 k.
It receives such name because it is the blind or morcón the gut that envulled it.
Its manufacture is similar to the chorizo, but has characteristics that differentiate it.
The meat with which it is made, which is usually usually of poor quality, must be devoid of aponeurosis, fat clumps, etc.
Iberian pork lean and pork, salt, garlic, paprika and oregano.
From 6 to 8 months.