Cured salchichon cular stuffed into natural casing

The salchichon cular is made with lean and pork belly with a thick mince. It is seasoned with a blend of peppers and other spices before being stuffed into natural pork casing. After 50 days in the drying room, it is ready for consumption. Furthermore, it is gluten-free. As a cured meat, it does not require prior cooking and it is perfect to be consumed as an appetizer, in a sandwich, and in many other ways.