spicy sausag


For generations, the production of spicy sausage and other kinds was kept, enriching the gastronomic and cultural heritage.

To the high quality pork meat, naturally pasture-raised, we added an ancestral know-how, passed down from generation to generation in shale villages.

Expert people temper the meat with red pepper, garlic, salt, wine and spices that after introduction into natural casings are hand-tied and under prolonged curing by air and oak firewood, providing high quality sausages: juicy, with intense flavor and own flavor.