Test of Iberian red sausage
Test of Iberian red sausage. Also called “Pork Hash” is called the Iberian chorizo dough before being stuffed into its gut. Formerly, in the slaughters, before putting on the sausage mass of the sausages, it was customary to calibrate the dressing by doing “the test”, which consisted of sautéing the mixture prepared for the filling and tasting it. This custom has become a traditional dish of the region of Extremadura, being increasingly demanded by consumers. They are served in vacuum-packed bags weighing approximately 1 kg.
- PRICE / KILOGRAM: € 5
