Just the right touch of pepper makes you run out of Pajariel salchichón in the blink of an eye.

Its appealing colour and exquisite flavour will leave you a delicious mark. The most important ingredient of our familiar recipe is our know-how, developed over seventy years of history.

We use 160g of white pork lean and belly to get 100g of final product. We add pepper and leave the stuffed casings curing for some 80 days.