MIX OF SPICES FOR WHITE SAUSAGE, BUTIFARRA, ETC. … CHACINERO DRESSING, FOR THE HOMEMADE PREPARATION OF SAUSAGES. span>
INSTRUCTIONS FOR USE FOR FRESCA:
Chop the meat on a 6-millimeter plate. Add a case for every 3 kilos of dough, along with three cloves of garlic, a little white wine, parsley and two glasses of cold water. Knead everything well and stuff it into the lamb tripe. Consume quickly.
HOW TO USE FOR COCIDA:
Meat from Head, Tongue, Heart, Mask, Bacon rind, etc. is used. Everything is cooked until the bones are detached and everything is chopped into a 6 to 8 millimeter plate. Add a case for every 3 kilos of dough, a little white wine and parsley. It is kneaded well and packedUte in pork tripe, tying the pieces in a horseshoe. Cook the pieces for 15 minutes, avoiding that the cooking water comes to a boil. span>
HOW TO USE BUTIFARRA:
Chop three parts of lean meat and one part of bacon in an 8 to 15 millimeter plate. Add one case for every three kilos of dough. It is kneaded well and stuffed into pork tripe. Cook the pieces for an hour, preventing the cooking water from boiling.
In these cooked products, it is important that when tying there is about two centimeters of empty casing, without dough and without air, at each end; to prevent them from bursting when cooked. And when removing them, cool quickly, introducing them in cold water.
WITHOUT ALLERGEN INGREDIENTS, it does not contain any of the allergens listed in Annex II of EU Regulation No. 1169/2011 as an ingredient.
|Conservation Conditions th>||
Keep in a cool and dry place p>
|Fabricbefore / Importer||
|Preferential Consumption Date||
Maximum of 5 years from packaging
|Country of origin th>|