We boil the snout, once cooked, we dice it into small pieces and add pigs blood, which gives it its black colouring and once made into a sausage, we boil it in a pot over a low heat.
Very mellow, with a smooth and spongy texture.
Place at room temperature 10 minutes before use.
In the fridge between 0 to 5 degrees.
Once received, use within 15 days.
Boiled in a pot over a low heat.
0.450 kg/u aprox.
Snout and pork pancetta, blood, salt, pepper and acidity regulator (e-326), stabilisers (e-451, e-452), preservatives (e-214, e-202, e-451).