Galician Androlla

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