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

ORGANOLEPTIC CHARACTERISTICS

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

PACKAGING/PRESENTATION The product is vacuum packed 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).