PRODUCTION/STORAGE: the entire production process is a work of craftsmanship. Once the pork loin has been minced, it is seasoned and left to soak before the salchich6n is stuffed. This is a slow-cured sausage. Our butchers press the sausage with their own hands during the curing process, which gives the sausage its irregular, squashed shape. This process is necessary as it contains no additives.
While the product is vacuum-packed, we recommend keeping it at a temperature of no more than 220C. After opening keep it refrigerated for two days before eating so it attains its ideal flavour and aroma.
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