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, the marinade is made with paprika, salt and garlic. After a 24-hour maceration, it is stuffed into natural pork casing. From here, a brief drying period passes before being smoked, where the oak wood smoke will give this succulent delicacy the strength and flavor that has led it to preside over our tables since ancient times.
PRODUCT ON REQUEST (THEY ARRIVE EVERY FRESH THURSDAY, THE ORDER WILL BE SENT TOGETHER WITH OTHER PRODUCTS ON MONDAYS)
top of page
bottom of page