Traditional Boar’s Head
Elaboration
We make our boar’s head following the original recipe of great-great-grandmother Ramona:
- We use all the meat from the pig’s head, cheeks, ears, snout, etc. We cut it all with a knife for its preparation.
- We add salt, pepper and spices, we macerate it all for 48h to be able to then stuff it into a steel mould, called half-moon.
- We place the moulds in the cauldron with hot water at 80ºC for 2 hours.
The result is an excellent boar’s head which you can eat in a sandwich or as an appetiser.
How we make this product
- 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, Lactose free, Mustard free, Nut free, Soya free, Sulphites free |
Formato | 100gr, 1kg |
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