• The traditional process carried out is characterized by the phases of mincing the meat and fat, mixing in spices, leaving it to rest overnight, introduction of the mixture into a pork gut, which is tied and then aired in a natural environment, chosen for its specific conditions.
  • The composition of this product is 80% lean Iberian pork and 20% fat, spiced with paprika, garlic, oregano and other spices. White wine or olive oil can be added as well. The product must remain for 24-48 hours at 5ºC. In the drying room they will be cured from 2 to 3 months before being ready to be consumed.
  • The composition of the salami is selected lean pork with some fat, flavoured with salt and pepper. The resting and drying processes are similar to that of Chorizo.