Appearance:
• Medium-sized calibre and with horseshoe shape.
• Pale tonality cut and slightly yellow due to the ingredient that gives it a name: the egg.
Taste and aroma:
• Similar to French omelette flavour with a spices touch and sweet texture that is melt in the mouth.
Suggestions and food & wine:
• On a slices of cake bread with tomato and olive oil cake.
• On skewers, interspersing sausage with Padron peppers.
• A good aging Ull de llebre is an excellent accompaniment, or a cava Brut of Penedès.
Net weight: 250gr
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.
Peppered salt in its exact measure, we get an elegant and homogenous taste, with a wood aromas background.
When cooking it, some parts become solid and others are melt with the dish, conferring it an intense and unique flavour.
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