Now if you lived in the Iberian region of Spain you would probably eat this for breakfast and would know how to pronounce the name of this wondorous salame! Here in Castlemaine we are well versed in both after slicing this up for our customers for some 5 years.

Made in NSW by La Boqueria smallgoods course and medium grind pork is mixed with a blend of spices including chilli, coriander, nut meg and if you thought there were some unusual flavours in that lot let us tell you that its the addition of rum to the mix that really fills out the list. Fermented, cured and smoked in its natural pork casing, Morcon exhibits a strong smokyness and complex flavours ending with a good shot of heat.

  • Jen Toogood