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 belly, 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.

4,14€

At Can Pistraques we are taking the safety and health of our clients and collaborators very seriously during the covid19 pandemic. That is why in our home deliveries we are working with Integra2. Them, like us, have taken all the necessary measures to avoid contagion from both workers and consumers. Together, and taking all precautions, we will be able to reverse the situation.
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