This is followed by a standard packaging process. It is not necessary to adjust the density of the jar by holding the cheruva too tightly.
After the meat is ready, leave a little edge for the serevo to tie the last knot, tie it,
and the chorizo sausage for frying is ready!P.S. heat treatment should be carried out before reaching 70 degrees in the center of the sausage.
To preserve greater juiciness during frying / baking, you can pre-soak the product in boiling water for 10 minutes.