Wednesday, August 1, 2012


Pinoy version of Morcon might be different with that of its original Spanish version as
noted below.  This morcon is made of ground fish meat and vegetable which makes it
a lot more healthier. Another food gift from my gracious friend.

Wikipedia says:

Morc√≥n is a type of chorizo, eaten in much the same way. It is typical of the regions ofAndalusia and Extremadura and the province of Salamanca. 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.
The marinade used to flavor the chorizo is mainly composed of paprikagarlic and salt. Due to the thickness of the sausage, the maturity period is quite long.[1]

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