Polydish city guide
Best Morcón in London
“Lean pork stuffed into large intestine, aged slowly to absorb paprika, garlic, and salt—or reinvented in the Philippines as a meat roulade wrapped around eggs and vegetables.”
What the real thing tastes like
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 s
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Morcón straddles two worlds: in Spain's Andalusia, Extremadura, and Salamanca, it's a lean chorizo aged long and slow, its paprika-garlic marinade seeping deep into thick pork intestine casings. In the Philippines, it transforms entirely—thin sheets of meat rolled around eggs, ham, and vegetables, then braised and fried into something closer to a composed roulade than a cured sausage. Same name, different paths.
Order it here when it has
- lean meat base
- slow flavor development
- regional adaptability
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