Without a doubt, the ambassador of Bercian gastronomy. The botillo is made up of chopped fresh pork rib, tail and backbone meats. Once they are chopped, it begins with its marinade with paprika, salt and garlic. After a 24-hour maceration, it is stuffed into natural pork casing. From here a brief period of drying passes before being smoked, where the smoke of oak wood will give this succulent delicacy the strength and flavor that has led it to preside over our tables since ancient times. Weight approx. 1,500 kg PRODUCT ON REQUEST (THEY ARRIVE EACH FRESH THURSDAY, THE ORDER WILL BE SENT TOGETHER WITH OTHER PRODUCTS ON MONDAYS)