Nuestro salchichón Vela Ibérico está elaborado siguiendo un proceso totalmente artesanal. Utilizamos los magros de la más alta calidad y piezas nobles del animal (presa, abanico, lagarto …).
Una vez picadas, las carnes son adobadas con pimienta, ajo zamorano, sal y especias siguiendo la receta tradicional de nuestra madre, Cleo, la misma que se ha utilizado en la familia durante toda la vida, consiguiendo así sabores y aromas auténticos difíciles de imitar.
Our Iberian thin sausage, also known as Salchichón Vela, is elaborated following a completely artisanal process. We use the best quality lean of the meat and the main parts from the animal (Shoulder loin, « Abanico » this is the part that covers the ribs and has a hand fan shape, lizard…)
Once cut, the meats are marinated with pepper, zamoran garlic, oregano, and salt, following our mother’s Cleo, traditional recipe, the same that our family has used during all our lifes, reaching this way genuine flavours and scents hard to imitate.