SAUSAGE WITH LITTLE PEPPER

A century-old recipe of traditional sausage with little pepper, fresh “botifarra” or “crisp” sausage, totally natural. Depending on the thickness, we use lamb casing or pig casing in the sausage process.

Ingredients: Lean meat first Duroc pig, Duroc pig pantxeta, natural casing, salt and pepper.
Calibers available: thin (lamb casing) or wide (pork casing).
Presentation Formats: tray of 250 grams.
Expiry: 8 days.
Indications: Crude product that must be fired, frying or boiling.

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