Sausage carefully cured and made following the tradition from centuries ago, obtaining the best sausage of Vic.
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The creation of the recipe of this unique sausage
Made with selected meat of the best parts of the pig (hams, shoulders and pork belly) and presented in a new format with a greater thickness. The meat that makes this sausage is chosen with rigorous control for a unique texture. Besides tinkering make the pieces are lustrous exterior with pink and white.
