Lean pork (shoulder and leg), belly pork, bacon fat, natural gut casing, salt and black pepper. Preservatives: E-252.
All the ingredients are finely minced, spices are added and they are all mixed until a homogenous paste is formed. After letting the meat rest for 24 hours in a cold storage room, it is stuffed into natural gut casings and it is cured for a minimum of 4 months, under controlled conditions of temperature and humidity. These are very traditional cold sausages in our country. Their secret is a good selection of the meat and a slow curing process.Conservation
.Produit soumis à assèchement. Conserver dans un endroit frais.