STEP 1
SELECTION AND PREPARATION OF THE MEAT
Selected meat is checked to ensure it has no cartilages, small bones or membranes that would bother our palates. Afterwards, the correct meat proportions are prepared.
Selected meat is checked to ensure it has no cartilages, small bones or membranes that would bother our palates. Afterwards, the correct meat proportions are prepared.
The selected meat is grinded. This meat paste is put in the kneading machine, where it is seasoned with salt and pepper. After, the meat paste settles for 48 hours to enhance its taste.
The meat is stuffed into natural gut, which diameter is dicker or thinner depending on the final product.
All the stuffed products are tied with the corresponding threads. Once stuffed and tied up, all the pieces (one by one) are pricked using a meat pricker to ensure no air is left inside the gut. This is a crucial step to ensure they cure properly. Once pricked, the pieces are hung in trolleys and brought to the drying chamber.
This is one of the most complicated and tough steps if we want to prepare a high-quality product. During the drying process, the humidity and temperature are monitored to ensure the product dries slowly. The drying chamber windows are opened and closed regularly to control the temperature and humidity. This helps the product to get its organoleptic properties and, once dried, it becomes the exclusive product that we want to offer you.