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Chistorra de Navarra produced in Arbizu, where thanks to the microclimate of the Sakana valley the sausage becomes an exquisite delicacy.
Curing period: between 1 and 25 days.
Packaging: vacuum packed.
Net weight: 220 g
Storage: between 0 and 7 ºC.
Requires prior cooking.
Chistorra de Navarra produced in Arbizu, where thanks to the microclimate of the Sakana valley the sausage becomes an exquisite delicacy.
Curing period: between 1 and 25 days.
Packaging: vacuum packed.
Net weight: 220 g
Storage: between 0 and 7 ºC.
Requires prior cooking.
