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Cured |
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Cured |
Cured sausage
Manufacture:
Shoulder blade, 1st and 2nd pork lean, stung and kneaded with salt, sugars and spices, salts (sodic nitrate), anti-rust (C vitamin) and natural colouring. Inlaid in pork gut and hung in horse-shoe, and 18-20 days cured at 11º temperature.
Acquires a rose-colored aspect with mild flower tonalities, obtaining a deep flavor and an aroma that it recalls to oaks.
Suggestions:
Open the bag some hours before consume.
To serve in fine tracks as appetizer accompanied with a red wine of the year.
Secallona
Manufacture:
Shoulder blade, 1st and 2nd pork lean, stung and kneaded with salt, sugars and spices, salts (sodic nitrate), anti-rust (C vitamin) and natural colouring. Inlaid in pork gut and hung in horse-shoe, and 20-25 days cured at 11º temperature.
Acquiring flattened form, blushed aspect and a sweet and soft flavor.
Suggestions:
Open the bag some hours before consume.
Combines very well in tracks with a good Cavernet.
Sweet Chorizo
Piquant Chorizo
Manufacture:
Highly seasoned pork sausages.
Shoulder blade, 1st and 2nd pork lean, stung and kneaded with salt, sugars, spices, and sweet or piquant paprika. Inlaid in pork gut and hung in horse-shoe, and 18-20 days cured at 19º temperature.
Acquires an orange aspect, and an agreeable flavor with an exotic nuance.
Suggestions:
Open the bag some hours before consume.
Very used in the stews preparation, cooked of beans, snails and sauteed, for stand out the flavor. Also accompanied with a good wine of vintage.
Easter sausage
Manufacture:
Shoulder blade, 1st and 2nd pork lean, stung and kneaded with salt, sugars and spices, salts (sodic nitrate), anti-rust (C vitamin) and colouring. Inlaid in narrow gut and tied in 15 cm. portions, hung and cured during 15 days at a temperature approximated of 13ºC.
Acquires a honey flavor with wild nuances. Suggestions:
Open the bag some hours before consume.
Ideal for snacks.
Salchichon (Salami)
Manufacture:
Shoulder blade, 1st and 2nd pork lean, stung and kneaded with salt, sugars and spices, salts (sodic nitrate), anti-rust (C vitamin) and natural colouring. Inlaid in pork rippled gut of 25 cm., hung and cured during 50 days at 11º temperature.
Acquires brown color with floral tonalities, and its middle flavor results homespun and fresh.
Suggestions:
Open the bag some hours before consume.
Cut in fine tracks for appetizers. Ideal in holiday snacks.
Old cured ham
Manufacture:
Selected rear pork leg with bone, with fine fat infiltrations. Salty and hung during 12-14 months.
Suggestions:
Cut it in very fine rashers to appreciate its "bouquet".
Is perfect for appetizers and snacks, though eaten on its own with a good dry wine results exquisite.
