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Galician artisan Androlla weighing between 500 - 600 gramsSausage in natural casing and naturally smoked with oak wood.PREPARATION: Is introduced in two plastic bag ( to protect the seasoning), close bags securely and put it in a pot with water calienter (almost boiling), should be completely covered by the water, leave cooking for an hour and a half to a simmer.CONDITIONS OF CONSERVATION: Keep in cool and dry place.GLUTEN FREE · SMOKED WITH OAK WOOD
Presentation: Spare 300gr to 350grFeatures: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste.Healing: Of 45 to 60 daysHealth and Wellness: All Cercel sausages are made gluten free, being unfit for consumption celiac.Pairing: A good companion for the appetizer and snack.
LOMO CURED SAUSAGE EXTRA SWEET 300grs APPROX.Chorizo curing Galicia, sausage with selected pork, smoking and curing in the traditional way without preservatives or artificial colors, presented vacuum packed in packs of four units.Pac
1 Kg +/- of Chorizo onions from GaliciaINGREDIENTS: Lean pork, onion, will, paprika and garlic.PREPARATION: Is inserted in a pot with hot water, it must be fully covered by the water, leave it cooking for half an hour. It is recommended to prick the sausage before putting in lna pot to prevent bursting.CONDITIONS OF CONSERVATION: Keep in cool and dry place.GLUTEN FREE · SMOKED WITH OAK WOOD · NO PRESERVATIVES OR COLORS
Lucas –
Masterly, format your blog! How long have you been blogging? do some reading in your blog is fun. The total look of your website is currado, as the material content!
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