Traditional Dry Sausage
- Best quality pork: 22% fat and 78% lean meat
- Medium ground (6mm)
- Crushed garlic
- Natural casing
- Our traditional method
Characteristics specific to certain products
Traditional trussed sausage : hand trussed with a grey string.
Lean pork with fat, salt, pepper, lactose, wine, dextrose, sucrose, garlic, spices.
155g IS used for 100g of finished product (due to natural losses during steaming and drying).
The method means the use of natural casings and only approved preservative (potassium nitrate).