Its curly shape gives its name to the piece and allows both cooked and cured sausages.
The chitterlings are part of the large intestine of the pig. The casing is scraped, salted and grouped by size and length.
Its curly shape gives its name to the piece and allows both cooked and cured sausages.
Our chitterlings come from approved slaughterhouses, of European origin and top quality, suitable for both the national and international markets.
| Length | 24 – 50cm piecesv |
|---|---|
| Calibre | From 5mm 45/50 up to 60/65 |
| Format | Hanks of 25 units |
| Packing | Plastic bag in a food drum with salt and brine |
| Use | For cured, cooked or seasoned products including: sobrassada (spicy meat paste) (spicy meat paste), cured sausage, cooked sausage and others |
