In the preparation of this delicious homemade sausage, lean meat and pork belly, salt and a select mixture of spices have been used. Sugars (dextrose, lactose, sugars) phosphates E-450i and E-451i, sodium isoascorbate E-316, preservative E-252 and dye E-120 have also been used.
After mixing the chopped lean meat and bacon with the spices, the dough obtained rests for about 24 hours before stuffing it and leaving it to 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 traditional essence.
Vacuum packed and weighing approximately 250g.
Store in a cool, dry place between 9 and 24º. Remove the vacuum pack once opened.