Chorizo cular. Sweet and Hot Pieces

The stuffing process is made in natural big trip to obtain this thicker chorizo, in which we can slice it very thin and uniform. This chorizo has a weight around 1.5kg.


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Description

The stuffing process is made in natural big trip to obtain this thicker chorizo, in which we can slice it very thin and uniform. This chorizo has a weight around 1.5kg.

Elaboration

Generally the process takes the following steps:

  • Mincing and preparing the mass, choosing the best of the fresh lean pork and homemade marinated products.
  • Stuffing  always in natural casing
  • Drying and curing process. Slow curing process in our natural dryers and necessary periods in line of size and fat of the tripes.
  • During the curing process, the sausages are submitted to a slight smoked process

Nutritional info

Ingredients: lean pork meat, paprika, lactose, dextrose, salt, garlic and oregan.

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