The ecological sausage is our star product and the origin of our project. Its recipe is simple but the ecological meat of our Duroc pigs makes it filled with nuances, aromas and flavors.

For its elaboration, We select the meat of our little pigs (ham, palette and the bacon), We cut it into smaller pieces and deposited them in a bathtub where the chopped process will begin.

The chopper carries a funnel that selects the toughest parts of the meat that is chopping (cartilage or pieces of fat that do not meet the quality we want product) and undo it. With this, we get the resulting minced meat, to have a fat with optimal levels in oleic and pamitic acid.

Once we have the minced meat, we go on to throw garlic, the paprika (spicy or non -spicy depending on the type) and salt.

The guts we use to make our ecological sausage are also natural. They go in brine and go in Mothers. We are pushing them, washing one by one and curling to later put them in the stuffer and prepare the chorizo.

For the quality of our meats (all very lean and very little fat) We only elaborate extra ecological sausage.

Once the ecological chorizo ​​is elaborated, we put them in the dryer where we will leave them to give them the air and dry perfectly. Drying is cold, and we never accelerate this process. In this way, the product is slowly drying the humidity from inside out so that when the customer cuts it, see a uniform slice without more dry on one side than on the other.

Approximately, We let them heal 1 to 3 months.

The product It does not have such an expiration date but we give 3 months of expiration because it is a natural product that does not carry any type of additives. In addition, time passes, its color varies, reaching a brown color by not using color stabilizers or dyes (even if they are allowed by regulations).

Once dry, we pack them in a whole or lunchia piece. And with this process, they are ready to taste them.

And you want to try it?