To elaborate, in an artisanal way, this excellent dry sausage has been used bacon and lean pork meat, fine salt, a select mixture of spices and fennel. Sucrose, dextrose, antioxidant E-316 and preservatives E-250 and E-252 have also been used. Enjoy the authentic flavor and quality of the pinoso sausage.
After mixing the chopped lean meat and bacon with the spices, the dough obtained rests for about 24 hours before stuffing it and letting it cure at room temperature for 15 to 20 days.
Product holder of the seal of 'Crafts of the Valencian Region'. Since it is made in the small workshop of the butcher shop and by hand, which means that it preserves its essence.
Vacuum packed and weighing 200g approx.
Store in a cool, dry place between 9 and 24º. Remove the vacuum pack once opened.