This recipe has been used for centuries.
Once the slaughter was finished, each part of the pig was destined for something: “from the pig, to the walk”.
Sausages or in lard was one of the most typical ways to preserve it throughout the year.
The loin was fried in the fat, put in a pot covered with butter and spices were added to give it more flavor and color.
It was kept in the fresqueras that were rooms that were in the basement of the houses, well ventilated and cool.
It's cooked but you have to warm it to melt the butter to make it really good.
Traditional cuisine for modern living.
Traditional recipes, laborious and guaranteed by their good work for generations.
Fresh ingredients from our land.In easy-to-consume formats.
Pasteurized and cold preserved.
All cooked and to serve it cold or giving it a little heat.