DESCRIPTION · Sausage product manufactured through the traditional method.Thermal treatment in an electric kiln and cured over a wood fire.

ORGANOLEPTIC CHARACTERISTICS

COLOUR Orange.
AROMA Characteristic, aromatised by the smoke.
FLAVOUR Sausage with a traditional flavour, notable trace of garlic and spices.
APPEARANCE Characteristic of traditionally prepared meat products

PACKAGING/PRESENTATION The product is packed in a protective environment of N2 (80%) and CO2 (20%), in special bags for the food industry.

STORAGE AND DISTRIBUTION CONDITIONS The product is distributed in cardboard boxes, properly closed, weighed and labelled.Should be stored in a dry and cool place (maximum 15�C).