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 tripe and 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.
Packaging and delivery
Product available in bulk of in pieces of 400 gr. vacuum packed to ensure the conservation, flavour and quality.
We deliver this product to points of sale and catering businesses in Barcelona and the vicinity in 24h. For other locations, contact us and we will provide more specific information.
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