CAMAIOT ECOLOGICAL FARMER FERRERICO
From the "" leg is born the camaiot, after the initial our father and three dives,
a ritual baptism to conjure breaks and bursts of the skin of the pig's leg.
and begins its elaboration process:
Let's start with the heavy and mixing of the ingredients:
Lean meat and bloody meat, butter, salt and pepper,
Subsequently, the filling of the pasta is carried out inside the
pork leg and thigh skin.
And finally, it is sewn until the resulting sausage is completely closed
and it is passed to its cooking that is carried out slowly in a cauldron.
Light brown in color, triangular in shape is of course, another typical sausage
of the region .
Finally, it goes to the ripening process, being preserved for a period
about six months for its perfect healing.
Lean meat and bloody meat, organic black pepper, light brown in color, texture between fibrous and gelatinous.
It can be consumed raw or cooked in various forms.
Suffered, forming part of a background or filling, baked or cooked in a pan and of course cold.
One of the exquisite and well-known ways to drink it is in a hot sandwich, our typical is exquisite
bun known as "LLonguet", and with Mahonese cheese another way of eating it.
It is a sausage that needs refrigeration for its conservation.
Its useful life is 3 months. But once opened, it is advisable to be consumed immediately.
