Classic Beef Morcon Recipe made Easy - Foxy Folksy (2024)

FAQs

Which of the following are the main ingredients of morcon? ›

Embutido and Morcon have different ingredients, but they do have a few similarities. Both dishes use ground pork and carrots, but Embutido also includes potatoes, raisins, and hard-boiled eggs, while Morcon includes pickles, cheese, and chorizo.

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.

For Filipinos, morcon is a roulade made from thin sheets of beef or pork wrapped around hard-boiled eggs, ham, sausages, carrots, pickled cucumber slices, and other ingredients. However, this is quite the departure from the Spanish morcon, which originated in the areas of Andalusia, Extramadura, and Salamanca.

Espuna Morcon (1 serving) contains 0.6g total carbs, 0.6g net carbs, 18g fat, 29g protein, and 278 calories.

Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.

Storage and reheating instructions

Not only can you easily double (or triple) the recipe, the steamed loaves will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months and can be easily reheated for a quick meal.

In the Philippines, embutido was originally an adaptation of Spanish sausages. But during the American occupation, from 1898 to 1946, it became suffused with American products: an adaptation of an adaptation. “The G.I.'s introduced us to the canned beef, the Spam,” Emma said.

Where did embutido originate? ›

Embutido is of Spanish origin. It is one of the many varities of cured dry sausages found all over Spain and Latin America. In the Philippines however, due to the fusion of Spanish and American cuisine, embutido or embotido refers to a type of homemade meatloaf wrapped around slices of egg and sausage.

> Yes, the generic name is "embutido" and sausages are "salchichas" That doesn't make sense. "Salchichón" is a kind of sausage which is similar to salami (i.e. dried cured/spiced sausage), whereas "salchicha" is the general term for a sausage.

In the Philippines, embutido was originally an adaptation of Spanish sausages. But during the American occupation, from 1898 to 1946, it became suffused with American products: an adaptation of an adaptation. “The G.I.'s introduced us to the canned beef, the Spam,” Emma said.

In fact Embutido is made of ground pork filled with sausage, egg and raisins. This Filipino-style meatloaf tastes sweet and sour and the best match is either a rich white or a fruity and light red wine. Some residual sugar will help to match the sweet ingredients. Pork meat also pairs well with rosé and bubbles.