Salchichón cular con tripa doble natural

We make Casa Sendra sausage in a completely artisanal way. The base is the noblest parts, such as the hams, shoulders, loins and bacon, always coming from carefully selected sows. One of the keys to production is the manual process of stuffing the meat into natural double-layer pork casings. It is a completely artisanal and vocational work that is taken care of in every detail to obtain the authentic sausage, which will be tied by hand at both ends with a hemp thread expressly imported from Egypt. Once stuffed and identified, the sausage begins the completely cold drying process, this drying process lasts between seventeen and twenty weeks.