Sausages

IBERIAN "FARINHEIRA"

IBERIAN "FARINHEIRA"

Yellowish, it is, as the name suggests, made with wheat and corn flour, selected fat, paprika, spices and salt.

It is then maturated over a little heat in the smokehouse with holm oak wood.

It must be eaten boiled or roasted.

 

Cure:

Cured in a smokehouse for 15 days

Weight: (Approx. per unit)

150 grams.