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Elaboration
We make our salchichón extra 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.
- The paste will stand for 48 hours in the fridge.
- We stuff it into natural pig’s tripeand tie the salchichón by hand.
- We place it in the drying room for 4 weeks to achieve a good maturing.
Salchichón is ideal for sandwiches, thinly cut.
The extra salchichón is the largest type of fuet and at the same time perfect for sandwiches if you cut the slices very thin.
How we make this product
Ingredients for the extra salchichón:
- Pork (lean and bacon).
- 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, Soya free, Sulphites free |
| Formato | 100gr, Piece of 500gr |
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