In packs of 2, scrape, ball and horse gut

Whites: INGREDIENTS: pork jowls and bacon, sodium chloride, starch milk protein, stabilizer (E-450 a, c.), spices, sugar, antioxidant (E-301) and preservatives (E-252 and E-250) and eggs.

PROCESS: The jowls and pork bacon are chopped to knead it with the spices, they are stuffed and tied they are put in the boiler. It is kept at a temperature between 4 and 5 degrees.

When the time comes to distribute and import them, they are all put in their respective bags with the name of the client to whom they are destined and are put in turn in boxes. Once the orders are prepared, they are put in the chamber so that the next day the refrigerated truck takes them to the different destinations.