Chorizo sarta elaborated in natural tripe, the best selected beef meat and slightly smoked. It is package in vacuum with an aproximately weight of 400 gr.
Generally the process takes the following steps:
- Mincing and preparing the mass, choosing the best of the fresh lean pork and homemade marinated products.
- Stuffing always in natural casing
- Drying and curing process. Slow curing process in our natural dryers and necessary periods in line of size and fat of the tripes.
- During the curing process, the sausages are submitted to a slight smoked process
- La longaniza de vacuno se presenta individualmente envasada al vacío para una mayor vida útil y mejor conservación.
- Sin gluten
- Producto de vacuno
- Producto para dieta
- Producto natural