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Chicharrón of pork Galician of Lugo.
Ingredients: Bacon and salt cuts
How do you get it?
Once the meat is minced, it is cooked in a boiler prepared for this purpose (about 6h at 120-200º), adding salt. After cooking, it is removed from the boiler, the product is molded and compacted in special molds, extracting the fat. Once cold, it is demoulded, cut and packed.
Approx weight: 350g