 | |
| Course | Sausage |
|---|---|
| Place of origin | Spain |
| Region or state | Salamanca, Andalusia and Extremadura |
| Main ingredients | pork, paprika, garlic and salt |
Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. [1] The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine. In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th century it was understood as blood sausage. [2]
The marinade used to flavor the chorizo is mainly composed of paprika, garlic and salt. Due to the thickness of the sausage, the maturity period is quite long. [3]
In the Philippines, the sausage has evolved into a stuffed meat roulade. The meat, which could be beef or pork, is cut into thin sheets and wrapped around hard- boiled eggs, ham, sausages, carrots, pickled cucumber slices and other ingredients to form a solid sausage. The roulade is usually cooked using a stewing and frying technique, and sliced when cool.[ citation needed]
- ^ Eduardo Laguna Sanz, (1998), «El cerdo ibérico: en el próximo milenio», Mundi-Prensa Libros, Madrid
- ^ Robert Jammes, Marie-Thérèse Mir, L.E.S.O. (Organization), (1993), «Glosario de voces anotadas en los 100 primeros volúmenes de Clásicos Castalia», Madrid
- ^ "Morcón". UCO. Retrieved October 7, 2009.
 | This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This sausage-related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Course | Sausage |
|---|---|
| Place of origin | Spain |
| Region or state | Salamanca, Andalusia and Extremadura |
| Main ingredients | pork, paprika, garlic and salt |
Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. [1] The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine. In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th century it was understood as blood sausage. [2]
The marinade used to flavor the chorizo is mainly composed of paprika, garlic and salt. Due to the thickness of the sausage, the maturity period is quite long. [3]
In the Philippines, the sausage has evolved into a stuffed meat roulade. The meat, which could be beef or pork, is cut into thin sheets and wrapped around hard- boiled eggs, ham, sausages, carrots, pickled cucumber slices and other ingredients to form a solid sausage. The roulade is usually cooked using a stewing and frying technique, and sliced when cool.[ citation needed]
- ^ Eduardo Laguna Sanz, (1998), «El cerdo ibérico: en el próximo milenio», Mundi-Prensa Libros, Madrid
- ^ Robert Jammes, Marie-Thérèse Mir, L.E.S.O. (Organization), (1993), «Glosario de voces anotadas en los 100 primeros volúmenes de Clásicos Castalia», Madrid
- ^ "Morcón". UCO. Retrieved October 7, 2009.
|
| This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This sausage-related article is a stub. You can help Wikipedia by expanding it. |