Thanks to the infiltrated fat
infiltrated fat present in this breed, the sausage does not contain added fat,
making it a much HEALTHIER delicacy. It has a heart-healthy lipid
fat is particularly rich in monounsaturated and polyunsaturated fatty acids, making it a much HEALTHIER delicacy
unsaturated fatty acids (omega 3 and omega 6)
In addition, it provides a
flavor and texture
IMPROVED
HOW DO WE MAKE SAUSAGE?
HOW DO WE MAKE SAUSAGE?
How do we make sausage?
One of our main values
values is TRADITION, so we carry out the process as it has been done all our
as it has been done all our lives. We select the best pieces of beef, then we mince it finely and uniformly and
then we mince it finely and uniformly and we season it according to the traditional recipe of our
the traditional recipe of our house, the one we have used all our lives. In this way we obtain an EXCLUSIVE sausage with an intense flavor and an
intense flavor and an unbeatable juiciness.
The sausages are stuffed in NATURAL
NATURAL HAM, making it a 100% HAM sausage
NATURAL CURING "as our grandparents did"
as our grandparents used to do"
From 30 to 60 days in
our natural drying sheds.
It is vacuum packed when
cured, to maintain all its properties and ensure food safety
food safety.
CONSERVATION
Store in a cool and dry place
cool and dry place. Once the container has been opened, keep refrigerated and consume
within 30 days. We advise you to air-dry the product a few hours before consumption
PRESENTATION, WEIGHT AND SHIPPING:
Salchichón in horseshoe shape, whole pieces of
pieces of approximately 0.350 Kg, vacuum packed. Shipped refrigerated.
Shipped refrigerated
CASA ENRÍQUEZ. FROM MY HOUSE TO YOURS
