Sausages

IBERIAN "CATALÃO"

IBERIAN "CATALÃO"

After selected, the meat is mixed with some fat and seasoned with salt, spices and black pepper.

After a 24-hour fermentation and a filling process, it initiates a 30-day maturation process.

It must be eaten cured or roasted.

 

Cure:

30 days natural cure

Weight: (Approx. per unit)

200 grams.