Salchichón "Porco Celta de Campo" Earring
Presentation: Spare 300gr to 350gr
Features: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste.
Healing: Of 45 to 60 days
Health and Wellness: All Cercel sausages are made gluten free, being unfit for consumption celiac.
Pairing: A good companion for the appetizer and snack.
Out of stock
From the town of Lugo Sarria, Celtic cradle of pork, it starts the
race recovery Porco Celta. One of the pioneers in this
Recovery began working on the development of high quality
So Cárnicas Teijeiro, family business with a long tradition in the development
salted fish and Galician meats, It begins in the year 2003 a project to
Porco Celta returned to its natural place in the High delicatessen and gastronomy