First we boil the snout, once cooked we dice it into small pieces and we mix it with the best lean meat, obtaining an extraordinary sweet-flavoured bull sausage.
Very mellow, no tendons and just the right amount of salt.
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.
0.400 kg/u aprox.
Lean meat, snout and pork pancetta, salt, acidity regulator (e-326), pepper and preservative (e-262i).