The battle will rage on forever but what is well known between these two Embutidos is the distinct flavour profile they carry.
Pork, pepper and nutmeg all combine, with expert handling and time, to create an Embutido that can’t be compared.
Stuffed into a 65mm casing it is then hung to mature for 6-7 weeks.
Salchichon or Saucisson?; Spanish or French?