Cinco Jotas salchichón. Canister 600 g.
Created from lean tenderloin of the animal, Cinco Jotas sausages follow the traditional methods typical of this region of Huelva. The traditional manual carving technique is used to separate sections of the tenderloin, and the natural curing process lasts from between 4 and 6 months.
An array of spices are added to Cinco Jotas sausage: notes of nutmeg, hints of black pepper and white pepper (the latter of which provides an explosion of aroma without affecting in the flavour). An abundant amount of sea salt is then added, which preserves the product without affecting the exclusive taste.