The cold, the winter snow and the high mountain frosts have led us to start the workshop to make our sausages 100% natural, without preservatives, without additives and that transport us that taste of before the drying in the cellar. Cured naturally with the air of the Dill and the Maladetas while they rest in the cold and darkness for 2 to 6 months. Lean meat, a little bacon, salt and pepper, kneaded with your hands and sausage in natural gut gut piece by piece, after curing at its optimum point is an ex