Pecatum with Ham

From: 3,50

Do you know La Serranita? Well, the Pecatum is the gourmet format, with it, you can start to create, show the most creative chef side of you. Make dices, grate it, sprinkle it.



We prepare our white botifarra with ham (La “serranita”) following the original recipe from great-grandfather Esteban, slightly reformulated following a suggestion from uncle Luis:

  • We use pork belly and jaw, we add reserva cured ham as a topping.
  • We mince all the meat and the ham cut small, we mix it with salt, pepper and its secret spices.
  • We mix it all and leave it to blend slowly, without hurries, with care and ensuring the resulting paste is well compacted.
  • We stuff them into a stainless steel mould.
  • When stuffed, we place the pecatum in a cauldron full of water and cook at 80ºC, we will cook it at a high temperature to melt the fat as much as possible and achieve defatting and lightening the pecatum.

It is excellent for sandwiches, as an aperitif or to make culinary creations.

How we make this product

Ingredients for the white pecatum with ham:

  • Pork (pork belly and jaw).
  • Reserva cured ham.
  • Spices.

Additional information


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140gr, 500gr

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