Appearance:
• Big calibre.
• The blood gives its characteristic dark red colour, similar to the darker wood.
Taste and aroma:
• When cooking it, some parts become solid and others are melt with the dish, conferring it an intense and unique flavour.
Suggestions and food & wine:
• An indispensable condiment for stews, such as peas, beans in the pan or Catalan broad beans. Added in small dices at the end of the dish, leaving it only over low heat, it will give a special taste in our meals.
• Raw, accompanied with anchovies and sesame bread.
• Full-bodied wines like Priorat, Conca de Barberà or Terra Alta are the best allies.
Net weight: 250gr
Producer: Embotits Salgot
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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.
The maceration point is what characterises its more popular property flavour.
Peppered salt in its exact measure, we get an elegant and homogenous taste, with a wood aromas background.
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