SPICY DRIED SAUSAGE LO PORCELLET

The spicy dry sausage is made in an artisanal way with chopped and kneaded pork shoulder and lean together with spices and cayenne. They are stuffed in narrow natural pork casing and have the particularity that after being stuffed they are shaped by hand flattened. 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 sausage comes vacuum packed. 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. Format: Vacuum packed Healing: 10 days Origin: Own elaboration in our facilities the Porcellet de Castellón. Conservation: It does not need to be in the refrigerator.