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The dried sausages are made in an artisanal way with minced pork shoulder and lean and kneaded together with spices. They are stuffed in narrow natural lamb casing and are longer than a dry sausage. They have a healing period of approximately 10 days. The shoulder and lean come from Duroc pigs raised in our facilities and fed on noble grains, oilseeds and soy protein. The dried sausages are vacuum-packed in the quantity you choose.
Being a cured product, it is kept at room temperature, but it can be stored in the refrigerator if you want to keep it for a longer time.
It is a product that is consumed directly, it does not need cooking.
Origin: Own elaboration in the facilities the Porcellet de Castellón.
Conservation: It does not need to be in the refrigerator. If you store them in the fridge, the drying maturation process stops without them getting hard.
