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Production process ” fuet , llangonissa i xoriç “

The meat is lean chosen pig that weighs 100kg and pastarada to sink with grinder machine where a small cut 4. Subsequently passed to the mixer and mixed with various additives (salt, pepper, etc.). Gluten or lactose.

Last 2 minutes passed in embutidora, which makes the gut and whips are, salami or sausage. Hangs in the street with bars 10 […]

By |July 31st, 2012|Uncategorized|0 Comments|
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    Production process elaborated and cooked:” botifarra ou , negra, fetge , all i julivert “

Production process elaborated and cooked:” botifarra ou , negra, fetge , all i julivert “

The meats are selected lean pork jowls, pastarada to weigh 100kg, and sink with grinder machine cutting through 8. Then we move on to the mixer and mixed with various additives (salt, pepper etc..). After 2 minutes put the embutidora where you put tripe and sausages are made. It all boiler with cooking 4 hours to about 85 degrees. […]

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    Proces de production: ” panxeta sense pell, baiona, cap de llom i llom “

Proces de production: ” panxeta sense pell, baiona, cap de llom i llom “

The meat is the chosen piece of pork that weighed to calculate their additives . First tummy cut and arranged like the scull , which are pork and ham whole ham in each 5 pieces we are 5 Bayonne.

They put hot pots with salted where hand then stacked on top of each other with layers of salt. These were […]

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