Made from a large selection of lean meats with this marinade so peculiar that gives intense red paprika with that so characteristic, besides the garlic, oregano and salt of course. Is introduced into natural casings. His bulky form requires a cure singular than other sausages. Its flavor and aroma finally cleared out.

Source: Salamanca

Cure: 90 - 120 days

Approximate weight: 0.8 to 1.5 kg