Meats, selected among the best pork and shredded and marinated with traditional formulas for different types of sausages:
Iberian sausage, presented in a horseshoe shape and smaller diameter than those listed above. Emphasize that its texture is finer and juicy.
The first phase takes place in heated dryers that have the necessary equipment to control all those factors (mainly temperature and moisture) that may affect the healing of them.
Then the sausage is transferred to the wineries to get a taste natural natural and handmade.