How much seasoning do you prepare each day?
We produce approximately 800 kilos of product daily.
Who created 'the recipe' for each of the sausages?
Its creator was Don Alfonso Sánchez, the company's founder. He developed the recipe himself when he started making sausages more than 20 years ago.
Has your way of working changed much over the years, or is everything still done the same as in the beginning?
The ingredients are the same; we haven't changed any of them, nor the proportions. However, new technologies have brought about changes. Before, the stuffing and mixing were done by hand, but now we have a mixer and a stuffer with different types of funnels, depending on whether we're making longaniza, chorizo, or lomo. We also have, for example, a metal detector, more precise scales, and a high-capacity mincer. All of these are tools that help us be more efficient and achieve higher quality products.
Personally, do you like products derived from Iberian pork?
Yes, of course, I like them all very much: meat, sausages, ham…
How do you usually eat them?
I prepare cured meats and Iberian ham in sandwiches, for snacking… there's always a good time to treat yourself. And the meat, cooked in many ways, the possibilities of pork in the kitchen are very varied.
