Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Morcón · ibérico de bellota · approx. 900 g
Morcón ibérico de bellota: the thick cured sausage, approx. 900 g
Morcón is a cured sausage from the chorizo family, short and very thick, stuffed with coarse pieces of meat instead of fine mince. Think of a squat, stubby salami with a red, marbled slice. The label reads morcón ibérico de bellota. One piece of roughly 900 g, cured in Salamanca, €14.69 (September 2026).
Morcón ibérico de bellota (cured sausage), approx. 900 g
On the label: Morcón Ibérico de Bellota 100 % Pieza 900 gr aprox
14,69€ VAT incl.
In stock
Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.
Go to the Spanish product pageWhat you get
| Cut | Thick cured sausage; per the Spanish page, made with pieces from the head of the ibérico loin |
|---|---|
| On the Spanish label | Morcón Ibérico de Bellota 100 % Pieza 900 gr aprox |
| Animal | Ibérico pig, acorn-finished (de bellota) |
| Pack | One piece, approx. 900 g. Maker on the Spanish page: Campo Natura; cured in Salamanca |
| Fresh or frozen | Cured, ready to eat; not frozen |
| Serves | A slicing sausage; no serving count |
How to serve and keep it
- Cut the piece in half across the middle and slice from the cut face; it is too thick to start from the rounded end.
- Peel the casing off each slice. It is not eaten.
- Slice thin, but not paper thin, so the large pieces of meat hold together.
- Serve at room temperature. The Spanish page keeps it simple: a board with cheese, olives and nuts, or thin slices on a home-made pizza.
- Keep the halves in the fridge, wrapped, cut faces covered.
What people ask about morcón
Is morcón just a fat chorizo?
They are relatives, both red and cured. Morcón goes into a much wider casing and the meat is cut coarser, so the texture is tighter and the slice larger. It is eaten as it is, without cooking.
What does “de bellota” mean on a sausage?
That the pork comes from acorn-finished ibérico pigs. The terms are those used for hams: see the jamón ibérico page. Fresh cuts are under ibérico pork.
I react to certain spices. How can I check?
If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label.
Goes well with
Two chorizos to slice beside it, a cured loin and a goat’s cheese.
Chorizo cular ibérico (cured)
Chorizo Cular Ibérico19,90€ VAT incl.Contains processed meat: ask us for the allergen listView productChorizo de Cantimpalos (cured), 1 kg
Chorizo Cantimpalos 1 Kg20,90€ VAT incl.Contains processed meat: ask us for the allergen listView productCaña de lomo ibérico (cured loin), approx. 1.3 kg
Caña de Lomo Ibérico 1,3 Kg (cebo de campo o bellota) Price range: 67,10€ through 78,76€ VAT incl.Contains processed meat: ask us for the allergen listChoose weightCured goat’s cheese “El Gazul”, half cheese, 900 g
Queso de Cabra Curado "El Gazul" - Medio queso 900 gr40,59€ VAT incl.Contains processed meat: ask us for the allergen listView product
