The spanish cured sausage from Alicante is a typical product of our area and it is made with the best spanish pork. Its craftsmanship process with all the guarantees makes it even more authentic. In the process of making, the pork is mixed with fine salt, paprika, ground white pepper, ground cloves and water. Then the dough repose for 24 hours approximately. Subsequently it is left at room for 15 or 20 days for its curing process.
We send it from the charcuterie ‘Rico Embotits’ of Pinoso which has become a referent at the Valencian Community for its craftsmanship and the quality of its raw material.
Ingredients: Pork (bacon), salt and spices.
Weight: 140 gr.