Flavour & character

Aroma A rich and enticing bouquet. Immediately recognisable are the sparkling notes of smoked paprika and dried spices, beautifully complemented by aromas of matured meat, acorns and the characteristic, earthy nose of a natural rijpingskelder that the nose pleasantly stimulates.

Flavour The mouthfeel is smooth, meaty and extremely balanced. On the palate, layers of intense umami and lively spicy depth emerge, with a striking balance between the savoury marinade and the lively, melting marbling. The purity of the Ibérico meat supports the richness beautifully, with meaty nuances that linger extremely long.

Finish An exceptionally long, crystal-clear finish. The savoury and light smoky notes slowly fade away and make way for a clean memory of pure craftsmanship and a refined, silky-smooth finish.

Serving tips & pairings

• Slicing: Use a very sharp knife. Because of the dikte of the Morcón is essential to wafer-thin slices to slice. The thinner the cut, the livelier the flavour Because the fat than faster melts on the tongue.

• Temperature: Serve always at room temperature (approx. 22°C). Remove the piece at least one hour for use from the packmaturation to the aromas fully to bloei to come to room temperature.

• Drink: A sublime partner for a glass whole red wine (e.g. a Ribera del Duero), a cold Brouwhoeve beer of a dry Sherry such as an Amontillado.

• Combination: Serve on a wooden plank with Picos de Pan and the Troncal Arbequina olive oil for a lively gastronomice experience.

• Feature: Made of the loin; Ibérico de Bellota quality; Caña or 700-900 g; Natural matured.