Fuet Extra
Elaboration
We make our fuet following the original recipe of great-great-grandfather Ramón:
- We use the best trimmings and the most tender belly meat.
- We chop it all well cold and paste it adding salt, spices and additives.
- We stuff it into natural pig’s tripeand tie the fuet by hand.
- We place it in the drying room for 2 weeks to achieve a good maturing.
The fuet extra is ideal to eat on its ownor with olives or crisps.
Once you cut a piece you will not be able to stop cutting.
How we make this product
Ingredients for the fuet extra:
- Pork (trimmings and pork belly).
- Salt.
- Spices.
- It contains all the necessary additives for your food safety. You can contact us for more information.
Additional information
Weight | N/A |
---|---|
Allergens | Celery free, Egg free, Gluten free, Mustard free, Nut free, Sulphites free |
Formato | 100gr, Piece of 200gr |
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