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. 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.
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| - Morcón (es)
- Morcón (fr)
- Morcón (it)
- Morcón (en)
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| - Le morcón est une saucisse de porc très similaire au chorizo. Il est fabriqué de manière identique. La différence est que le chorizo est mis dans l'intestin grêle du porc, tandis que le morcón utilise le gros intestin. Il est généralement typique de l'abattage des porcs dans les régions d'Andalousie, d'Estrémadure et de Salamanque. Cependant, en Murcie, en Albacete et dans certaines régions hispanophones de la communauté valencienne, le morcón est une saucisse à base de porc cuit, fourrée dans une vessie, semblable à la mortadelle. Dans la vallée d'Ayora, il existe une variante connue sous le nom de perro. En vieux castillan du XVIe siècle, il était compris comme morcilla (boudin). (fr)
- El morcón es un embutido del cerdo muy similar al chorizo. Se elabora de forma similar. La diferencia se encuentra en que el chorizo se embute con el intestino delgado del cerdo, mientras que el morcón se embute con el intestino grueso. Suele ser típico de las matanzas del cerdo realizadas en las regiones andaluzas, extremeñas y Salamanca.En cambio en Murcia, Albacete y en algunas comarcas de lengua española de la Comunidad Valenciana, el morcón es un embutido elaborado con carne de cerdo cocida, embutida en una vejiga, similar a la mortadela. En el Valle de Ayora existe una variante conocida con el nombre de perro. En castellano antiguo del siglo XVI era entendido como morcilla. (es)
- Il morcón è un salume di maiale molto simile al chorizo. Si elabora in un modo simile, e la differenza risiede nel fatto che chorizo si insacca con l'intestino tenue, mentre il morcón si insacca nell'intestino crasso. Si tratta di un prodotto tipico della macellazione del maiale delle regioni andaluse e dell'Estremadura. In castigliano antico del secolo XVI era chiamato morcilla, nome che ora è riservato al sanguinaccio. (it)
- 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. 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. (en)
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| - pork, paprika, garlic and salt (en)
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| - Salamanca, Andalusia and Extremadura (en)
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| - Le morcón est une saucisse de porc très similaire au chorizo. Il est fabriqué de manière identique. La différence est que le chorizo est mis dans l'intestin grêle du porc, tandis que le morcón utilise le gros intestin. Il est généralement typique de l'abattage des porcs dans les régions d'Andalousie, d'Estrémadure et de Salamanque. Cependant, en Murcie, en Albacete et dans certaines régions hispanophones de la communauté valencienne, le morcón est une saucisse à base de porc cuit, fourrée dans une vessie, semblable à la mortadelle. Dans la vallée d'Ayora, il existe une variante connue sous le nom de perro. En vieux castillan du XVIe siècle, il était compris comme morcilla (boudin). (fr)
- El morcón es un embutido del cerdo muy similar al chorizo. Se elabora de forma similar. La diferencia se encuentra en que el chorizo se embute con el intestino delgado del cerdo, mientras que el morcón se embute con el intestino grueso. Suele ser típico de las matanzas del cerdo realizadas en las regiones andaluzas, extremeñas y Salamanca.En cambio en Murcia, Albacete y en algunas comarcas de lengua española de la Comunidad Valenciana, el morcón es un embutido elaborado con carne de cerdo cocida, embutida en una vejiga, similar a la mortadela. En el Valle de Ayora existe una variante conocida con el nombre de perro. En castellano antiguo del siglo XVI era entendido como morcilla. (es)
- 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. 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. 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. 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. (en)
- Il morcón è un salume di maiale molto simile al chorizo. Si elabora in un modo simile, e la differenza risiede nel fatto che chorizo si insacca con l'intestino tenue, mentre il morcón si insacca nell'intestino crasso. Si tratta di un prodotto tipico della macellazione del maiale delle regioni andaluse e dell'Estremadura. In castigliano antico del secolo XVI era chiamato morcilla, nome che ora è riservato al sanguinaccio. (it)
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| - pork,paprika,garlicandsalt
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