Pieces of shoulder and belly pork, bacon fat, pork neck fat, innards, pork face meat, pork cheek meat, blood, natural gut casing, salt and black pepper.
They are very long-traditional products in our country, especially in the countryside. A part of the pieces of shoulder and raw belly pork are mixed with the bacon fat, the pork neck fat, the innards and the pork face and cheek meat, all previously cooked in the boiler. All these ingredients are finely minced and seasoned with salt and pepper. Blood is added to provide its distinctive colour and taste until a ingredient and colour homogeneous paste is formed. This product is warm stuffed and it is boiled again for 45 minutes at a temperature of 85ºC. Once cooked, it is placed in trays, and when cooled down, it is kept in the refrigerator until it is shipped.
Preserve by refrigeration or at +4º C.