1.
Our company's own lorries go to selected and trusted farms to
choose only sows, never male pigs. They are taken from
the farms to the Logroņo abattoir and we transport them once more
in lorries with refrigeration systems to our installations.
2.
Once the meat is in the company we use the best sow pork to make
our sausages: pork shoulder, pork chine, bacon and ham.
Unlike other producers who take them away to be cured, we use
hams for making chorizo and spicy sausages.
The meat that we do not use for making sausages is sold to the
public at our butcher's shops. This is our secret: we always
use the best sow pork.
3.
The use of a recipe unchanged since our grandparents' time for
making chorizo and spicy sausage: without colouring or preservatives
we take the meat to its finest point, combining the humility of
the ingredients used: garlic, paprika, salt and natural
tripe.
4.
The process finishes with the curing time: carefully
controlled, it is then that the sausages are given stable humidity
and temperatures.
