Joselito white and red morcon

Up until Christmas of 2007, the Joselito company did not sell morcón (kind of chorizo). A little over a month ago they launched these two varieties, offered together in a single package. One, the traditional morcón, which is similar to chorizo, and another, a new morcón inspired by sausage, which is, in reality, a fat sausage itself. The difference is that the first has paprika and the second is perfumed with black pepper. Both are made from noble parts of the animal, including the tenderloin and other choice cuts of the famed acorn-fed Iberian pig. They are as good or better than the chorizo and sausage, and perhaps even a bit juicier. They also gain in presence, appearing in beautiful irregular slices.