Ferrerico organic farmer camaiot
From the leg "bed" the camaiot is born, after the initial Our Father and three immersions,
a ritual baptism to conjure up breaks and bursts of the skin of the pig's leg.
and its elaboration process begins:
Let's start with weighing and mixing the ingredients:
Lean meat and bloody meat, lard, salt and pepper,
Subsequently, the paste is stuffed inside the
skin of the leg and thigh of the pig.
And finally, it is sewn until the resulting botifarra is completely closed
and it is cooked slowly in a cauldron.
Light brown in color, triangular in shape, it is of course, another typical sausage
of the region.
Finally, it goes through the maturation process, being preserved for a period of time
of about six months for its perfect cure.
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.
