Texture and flavour
It is homogenous thanks to the stuffing and curing processes in the gut. It is very lean as it is made up entirely of muscle and very succulent due to fatty acids from the meat used as raw material. Its flavour is mild yet strong and buttery.
This beef sausage is produced according to Islamic law and its manufacturing processes are controlled by the Halalan Tayeban, the Halalan Institute for Halal Control and Verification.
The Iberian Wagyu short loin is seasoned with Vera paprika, garlic, salt and oregano. It is stuffed and cured in a drying room at a controlled temperature and humidity for at least 5 months.
A process that uses top quality raw materials from Cáceres, Extremadura.
Preparation and preservation
Open the vacuum-packed product 10 to 15 minutes before using to let the product restore its organoleptic characteristics and use directly.
Once opened, keep refrigerated and use as soon as possible.