Cantimpalitos Sausage Doña Juana
The cantimpalo sausage is native of the province of Segovia, north of Sierra de Guadarrama in Spain. Cantimpalo sausage is one of the protected foods from Castilla and León since 2008 for having the Protected Geographical Indication since that year.
Within the cantimpalos sausages, Cantimpalitos is one of the most sought after types. The cantimpalitos is small, ideal for preparing skewers, or cook it with rice and in wine or cider. The Cantimpalitos Sausage Doña Juana, like most sausages are made primarily of pork meat, inlaid and cured, subjected to a drying and maturation process. The Cantimpalitos are presented as small packed sausages.
To prepare a good Cantimpalitos Sausage Doña Juana it is needed pork meat from animals that should be white, regardless of sex, and males previously castrated. The meat must have a 70% to 80% lean and 20% to 30% fat, and no subcutaneous fat added. Once the meat is minced, paprika and salt is added as basic ingredients, though oregano and garlic can also be added in some variants.
It is important to clarify that Cantimpalitos do not have bacon or preservatives added. Cantimpalitos Sausage Doña Juana quality rests in the selected meat which is always top, paprika used in Cantimpalitos comes from a varied selection of peppers.
Cantimpalitos Sausage Doña Juana is presented in 300 g. to 320 g. vacuum-packed bags, and is the baby of the cantimpalos family.