SALCHICHON SEMICULAR

 SALCHICHON SEMICULAR    Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a natural pork casing.

  The finest meat The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms Traditional manual stuffing The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt

Optimum cold drying Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 11 weeks

  Ingredients: ham, shoulder, loin and pork belly, salt, pepper, preservative (potassium nitrate). Keep in a cool and dry place.