CURED SAUSAGE

List of ingredients

Pork meat, salt, sweet paprika, prepared (sugar (dextrous), white dextrine, meat protein, salt, stabilizers: E-450, E-452i, antioxidant: E-301, colorant:E-120, preservatives: E-252, E-250), garlic and spicy paprika. Natural tripe.

Aspect - Firm and compact consistency to the touch; cylindrical shape, of variable length, of rough appearance on the outside and well attached the gut to the mass.

Texture - Net difference between meat and bacon or fat fragments.

Color - The cut will be presented homogeneous, smooth and well tied.

Odor - Characteristic pain that gives you, primarily, spices and condiments, together with the healing process.