Androlla from Galicia
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Availability date: 2019-09-26
The Androlla Gallega.
The androlla, like the botillo, comes from pork meat that is stuffed in a gut, cured and smoked. However, both the way of processing, as its ingredients, and the area where it is made, make the androlla a very particular sausage. So much so that the Ministry of the Rural Environment and the Sea of Galicia works so that the Androlla Gallega obtains the Indication of Protected Geographical Indication (I.G.P)
Galician Androlla f, weight approx. 450grs
INGREDIENTS: pork ribs and skins, salt, paprika, garlic, meat protein, dextrin, sugar, dextrose, antioxidants (E-301, E-331i), preservatives (E-252, E-250)
PREPARATION: It is introduced in two plastic bags (to protect the seasoning), it closes well the bags and it is put in a pot with water calienter (almost boiling), it must be completely covered by the water, it will be cooked for an hour and a half to simmer.
CONDITIONS OF PRESERVATION: Keep in a cool and dry place.
GLUTEN FREE · SMOKED WITH OAK WOOD