It is the smallest sausage in the Casa Sendra range, which, as its name suggests, is approximately ¼ of the Superior Cular Salchichón. With a weight of 250 grams it is presented in an individual case and with an identifying medal. It is a piece made with the noblest meats of selected sows and is seasoned with black peppercorns, ground white pepper and salt. Drying, with natural casing, does not usually exceed fifteen weeks.
Attentions and care to obtain authenticity in the product are constant in order to endow it with its own personality, which brings reminiscences of its family and artisan origin, and preserve its characteristic flavor features.
A minumum of 28 days from shipment.