Typical sausage from Castellón made in an artisanal way using the chopped shoulder and lean pork, and then kneaded with the spices and the whole peppercorn. Stuffed in natural narrow casing, to later flatten them by hand giving them their typical shape. It is then left to cure for 10 days before being vacuum packed.
The shoulder and lean come from Duroc pigs fed noble grains, oil plants and soy protein.
Perfect for an assorted table of sausages from the interior of Castellón or to eat directly together with a slice of town bread with olive oil. It is a product that is consumed directly, it does not need cooking.
Being a cured product, it is kept at room temperature, but it can be stored in the refrigerator if you want to keep it for a longer time.