Fundo x2 sem copo.jpg
Pepperoni from Beira Baixa

Sausage made with selected pork, and seasoned with peppers, garlic, salt and other spices that give it a traditional taste. After filling, curing is done in two stages. The first one goes through the holmwood smokehouse, and then it is subjected to a thermal process, with controlled temperatures and humidity until it is ready to be packaged.

Presentation
chouricao-01
chouricao-01

press to zoom
chouricao-embalado
chouricao-embalado

press to zoom
chouricao-01
chouricao-01

press to zoom
1/2

It is packed in a protective atmosphere, and the packages can be: 5Kg, 3Kg, or even vacuum, and the packages can be of one unit (+/- 400 grams), or of halves (+/- 200 grams).

Storage

Local fresco e seco

Shelf life

180 days