We make our fuet secallona 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 lamb’s tripe in the shape of a horseshoe and we tie the secallona by hand.
- We place it in the drying room for 3 days to achieve the right maturing.
The secallona is ideal for the youngest members of the house, they love it for lunch or as an afternoon snack.
Once you cut a piece you will not be able to stop cutting.
Packaging and delivery
Product available in bulk of in pieces of 100 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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