Casa Sendra

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  • Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.

    The finest meat
    The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
    Traditional manual stuffing
    The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
    Optimum cold drying
    Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 17 and 20 weeks

    Net weight : 1.3 kg

  • Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.

    The finest meat
    The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
    Traditional manual stuffing
    The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
    Optimum cold drying
    Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 20 weeks

    Net weight : 700g

  • Raw-cured sausage, produced from a pork meat base, seasoned
    with salt and spices, and stuffed using a double layer natural
    pork casing.
    Organic and Unique
    Top quality is achieved by scrupulous selection, care and feeding
    of female pigs until they reach the right combination of age and
    weight. The organic nature of Bofill cured meats is officially
    certified.
    Mild delicate taste
    After mincing the meat, this organic product has a small touch of
    spiciness added, using organic salt and organic white peppercorns, to achieve a slightly sweet, mild flavour, respecting at all times the peculiarity and quality of the selected meat.
    Handmade
    Determined for ensuring a product made in a unique, meticulous way at every stage means be created every one of sausages manually with natural double-sided pig intestine.

  • Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a natural pork casing.

    The finest meat
    The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
    Traditional manual stuffing
    The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
    Optimum cold drying
    Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 11 weeks

    Net weight : approx 500g