Cured sausages (“embutidos”) are made with cuts of meat which are chopped and minced and then mixed with some form of seasoning (like chorizo) or simply with other ingredients (like pepper in the case of salchichón (salami)) and then stuffed into natural casings.
With fine cuts (loin, presa or chuck) and using the same system (inserted into casings) we get what are known as “embuchados”.
Afterwards, the product spends time in the drying room for the curing process, until it is ready to be packaged.
At Casalba we produce the ‘embutidos’ in a natural drying room, with the embers of holm oak like in years gone by. Throughout the process we keep an eye out for wind, rain and humidity. We check the cuts one by one so that we pack them at their optimum curing point.