Our pork loin is different from other because it is elaborated using exclusively selected pork loin, red pepper, salt, garlic and oregano, stuffed in natural casing, and a slow cure process
Packaged in vacuum 400 gr. The androlla is a semi-fresh sausage and cured but soft and use when cooking in stews.
Androlla Maragata is elaborated with leather loin and upper jaw meat, marinated and stuffed in natural casing. The main difference from the Botillo, is that Androlla Maragata has not bones.
2,400 kg aprox. The colour is blue, elaborated throughout the year with cow or goat milk or a mixture of both. Long time maduration, reaching the point between curing and ripening curds. It has a rough and irregular bark, dark gray with small red and blue spots. The dough has a soft texture and pale, full of small cavities where a white and greenish blue...
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