Meats, cooked and cured

The differences between the sausage and the salting mainly lie in that in the first the ingredients are introduced into a gut, that is to say, it is inlays, while in the second it retains the original form of the product. Usually the sausage is chopped, while the salting is worked on whole pieces. The salting carries more salt, and the way of incorporating it is different. The sausage usually undergoes a process of salting, although some sausages, undergo other conservation procedures, for example thermal procedures. Sausages and salted meat Usually made with pork but also other species, such as cecina that is made with beef.

PROCESSED MEAT BY ACCORDING TO ITS SPECIES OF PROCEDURE AND PROCESS OF PREPARATION

SPROUTS AND PORK SAUSAGES

– Botillo del Bierzo IGP
– Chorizo de Cantimpalos IGP
– Chorizo from Pamplona
– Chorizo Riojano IGP
– Cured pork tenderloin
– Fuet of Catalonia
– Lacón IGP
– Vic IGP Salchichón
– IGP Sobrasada de Mallorca

SALTED AND CURED BEEF PRODUCTS

-Cecina

About the author

Montse Gonzalez