CABEZADA DE LOMO EMBUCHADA

12 reseñas de clientes
En stock

10,75 21,99 

SKU: 229100
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Descripción

Se trata de una carne magra, de gran calidad.

El cabecero de lomo se obtiene de una parte diferente del cerdo, de ahí la principal diferencia en cuanto al lomo embuchado. También procede de la parte superior del animal, pero se obtiene de la zona más pegada a la cabeza. Por lo tanto, el cabecero es la parte que une la presa ibérica y el lomo. Al igual que la caña de lomo, este producto se adoba con los mismos ingredientes y se somete a un proceso de curación similar.

El Modo de hacerlo es: Se adoba durante cuatro o cinco días, se mete en la tripa, se ata y se deja secar un mínimo de 90 días.

Información adicional

Peso N/D
Peso

1kg EN UN TROZO, 1/2kg EN UN TROZO, 1kg EN 8 SOBRES DE 125gr, 1/2kg EN 4 SOBRES DE 125gr

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