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As botifarrón this sausage it is also from the Roman era. Formerly it was a way to preserve for long periods of time pork. Its color is black paste made with lean pork, white bacon (chopped and chopped but with a greater thickness than in botifarrons), salt and spices.
Two fundamental aspects clearly differ from botifarrons: maturation that...

Varia

As botifarrón this sausage it is also from the Roman era. Formerly it was a way to preserve for long periods of time pork. Its color is black paste made with lean pork, white bacon (chopped and chopped but with a greater thickness than in botifarrons), salt and spices.
Two fundamental aspects clearly differ from botifarrons: maturation that necessarily must be more than two months and the type of tissue for wrapping. the skin surrounding the legs of the animals, trimmed and sewn by hand and giving it an oval asymmetrically used.
It can be eaten fresh or cooked in various ways.
As is the case with botifarrons we find different varieties and names depending on geography: varies, camallot and avaria.

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