Drying sausages
Dried or cured sausage is made from pork, spices and seasonings. The mixture is stuffed into natural or artificial casings and cured by a drying and maturation process that can last from several days to several weeks.
The production process is developed in a traditional way, guaranteeing its correct handling and taking care of every detail.
*Our products do not contain Gluten
Red Chorizo
Lean and pork belly, spices, wine and an optimal maturation time.
Chorizo cantimpalo
In horse gut, ball and sail. Lean and pork belly, spices
Sweet Chorizos
Sausages in rasta or packs of 4. Lean and pork belly, paprika, wine, spices
Spicy sausages
Sausages in rasta or packs of 4. Lean and pork belly, paprika, wine, garlic
Sweet Sobrasada
Small or fat sobrasada. Pork bacon, salt, paprika...
Spicy sobrasada
Small or fat sobrasada. Pork bacon, salt, paprika...
Sausage
Lean pork, salt, sugars, dextrin, spices, polyphosphates
Fine white sausage
Lean and pork belly, salt, dried anise and natural spices.
Fat white sausage
Whole or medium sausage. Lean and pork belly, salt, dried anise and spices.