Appearance:
• Generous calibre.
• Intense red colour. In the cut, we can see dice of grease and pepper in grain.
Taste and aroma:
• The slow propriety process allows that the flavours of meat prevail over the condiments, that give off its aroma when it is cut.
Suggestions and food & wine:
• It is recommended to taste it just after cutting it. The dense crumb bread is a good companion.
• Cut into thin slices, you can also accompany a corn salad with extra virgin olive oil, fine pink salt from the Himalayas vinegar of muscatel.
• Combined with artichoke chips and rancid wine.
• Ideal to be combined with multitude of wines, from an Olorós de Xerès as an appetizer to fresh young red.
Net weight: 300gr
Producer: Embotits Salgot
The maceration point is what characterises its more popular property flavour.
Cold meat similar to white sausage but much more sweet and with an intense flavour. It is ideal to cook.
Similar to French omelette flavour with a spices touch and sweet texture that is melt in the mouth.
Peppered salt in its exact measure, we get an elegant and homogenous taste, with a wood aromas background.
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