Sausages

NECK "PAIO"

NECK "PAIO"

To produce neck “paio” or “copita”, the neck is seasoned with a paprika and spice-based sauce, and put into the intestine to initiate a 120-day maturation process.

It has intramuscular fat inside, granting it a rich taste and smooth texture.

It must be tasted in very thin slices.

 

Cure:

120 days natural cure

Weight: (Approx. per unit)

650 grams.