Cured Poltru (¼) of Artisan "Sobrasada" Extra, by Binibeca

Artisan Cured Extra "Sobrasada" by Binibeca produced with meat by pigs reared with barley flour in Alcaiduset, following the traditional craft processes Menorca where only adds salt and red pepper

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The Artisan Cured Extra "Sobrasada" by Binibeca is made with meat from pigs fattened with barley flour in the Alcaiduset farm, following the same artisans processes that were used in times long past. The slaughter must be done at the coldest time of year, between the months of November through March, a traditional custom because that served to stock up on food for the winter.

 

For the production of "sobrasada" prepares a mass of minced pork with salt and red pepper. This mass is stuffed into casings of different sizes. Parts made ​​with thinner casings are suitable for use before, during the first months after the slaughter, because they need less curing time. For "sobrasadas" stuffed into casings thicker, named "Pultrus" is recommended to consume in the summer months, when enough time has passed so they are well healed.

 

It comes in fraction ¼ Pultrus (large gut) of ± 0.300 kg, with vacuum packaging.

 

Please note that due to the traditional process of elaboration, may cause slight variations in these values.

  • Depth : ± 6 cm
  • Height : ± 7 cm
  • Packing : Vacuum
  • Weight : ± 0,300 kg
  • Width : ± 12 cm

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