PeQu Pure Special Iberian Acorn-Fed 6@PQ Cured Pork “Morcon” Sausage (Morcon Iberico Puro Bellota 6@PQ)

It is a high quality sausage similar to "Chorizo" but there are two main differences, the first is the gut it is filled in (in this case it is large intestine also called "morcon") and the second one is the quality of mincemeat (there is no pile of fat). It is made with acorn-fed free ranged pork lean and seasoned with garlic, paprika and salt. Once the seasoning is right, the mixture is immediately stuffed into the pig's intestine, which is closed in a particular way by twisting the intestine. Due to its thickness it has a large period of maturity (at least 90 days).
Approximate weight of the piece: 900 grs. Price per piece.

About the Product

Iberian pork is an important content of monounsaturated fatty acids, especially oleic acid. Should Always choose food with a low-fat, although, in the diet is so important to the quality of fats as the amount.
The content of oleic acid in olive oil or avocado is known by most people. Their presence is not as known in the Iberian pork, rich in monounsaturated fatty acids, mainly in oleic acid, whose proportion in total fat, is higher than 45%.
Iberian pork is a complete food for inclusion in the overall diet, as it provides protein, zinc and iron of high bioavailability, and vitamins of group B. This type of meat remains one of the most important food for all population groups, as it is a good source of protein of excellent quality.
Lean pork, like pork tenderloin, only has 3.4% of total fat, the same content as a chicken thigh and nearly half the fresh tuna. Moreover, most of it is fat quality: 38% of the fat is oleic acid and more than 17% are polyunsaturated fatty acids.
Iberian pork, by their very nature, is considered within the group of white meat, because of their white fiber content and lower in fat and collagen. This means that it is a lean meat, moderate in calories and easy digestibility, and reduced saturated fatty acid content.
Therefore, the consumption of iberian pork is a healthy diet.

Embutido de calidad suprema parecido al chorizo pero con dos diferencias significativas: la primera es la tripa en la que se embucha (en este caso es el intestino grueso) y la segunda es la calidad del magro. Debido a su grosor tiene un periodo de curación de al menos 7 meses. Elaborado con carne magra de cerdos ibéricos puros que han adquirido sus ultimas 6 arrobas en régimen de montanera a base de bellotas y hierbas de las dehesas extremeñas. Peso aprox. 900 grs. Precio por pieza.

Product in stock

Price: $17.00

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