Morcon (horse)
Morcon may refer to: * Morcón, a type of chorizo in Spanish cuisine * Morcón (Filipino cuisine), a type of beef roulade in Filipino cuisine *Prosafe Prosafe SE is a company specialized in owning/operating semi-submersible accommodation vessels. The company is listed on the Oslo Stock Exchange. Operations Prosafe’s operations are related to maintenance and modification of installations on ...

Morcón
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, carrot ...
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Morcón (Filipino Cuisine)
''Morcón'' or ''morconito'' (also spelled ''morkon'' or ''morkonito''), is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions. Origins The name is derived from the Spanish ''morcón'', a type of dry sausage originally used to stuff the dish. These sausages are now known under the general terms ''longganisa'' or ''chorizo'' in the Philippines, with the term ''morcón'' becoming exclusively used for this dish. Description ''Morcón'' is made from skirt or round-cut beef flank steak, marinated in a soy sauce mixture with spices to taste (usually black pepper and calamansi juice). It is then stuffed with minced carrots, various ''longganisa'' sausages (or even bacon or hotdogs), cheese (usually '' queso de bola''), pickled cucumber, and various other ingredients. The beef is carefully rolled into a cylinder, tied hor ...
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