SAUSAGE WITH PEPPER

A century-old recipe of traditional sausage with pepper, raw sausage or fresh sautéed, 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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