The prime cuts of pork, natural casing, just the right amount of salt and pepper and a long curing process, all coated with the best ground pepper, make an intense flavoured sausage for pepper lovers.
Thanks to the slow curing process it acquires an intense flavour, which remains on the palate, enhanced by the coating of pepper.
Place at room temperature 30 minutes before use.
In a cool dry place, out of direct sunlight.
Once received, use within 30 days.
Slow curing process of over two months, in a cold and dry atmosphere.
0.300 kg/u aprox.
Lean meat and pork pancetta, salt, cornstarch, lactose, milk proteins, stabiliser (e-420i), wine (contains sulphites), spices and flavourings, flavour enhancer (e-621), antioxidant (e-316), preservatives (e-250, e252), natural colouring (e-120) and peppercorn.