CHORIZOS caseros de PUEBLO. Picado de carne, EMBUTIDO artesanal y CONSERVA para comer todo el AÑO
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In Guadalaviar (Teruel) they are
In Guadalaviar (Teruel) they are accustomed to the rigors of mountain weather. Rosa and Primitiva set out one day in 2001 to stock their pantry, facing the winter, making artisanal chorizos with the best lean of the pork slaughtered in the slaughterhouse.
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If you liked this documentary, you can show your SUPPORT and HELP so that the channel continues to grow with the “Thank you” and “Channel Member” buttons that appear below each video.
You can also learn more about my life, work and career in this BIOGRAPHICAL DOCUMENTARY: EUGENIO MONESMA. 40 años de vida, tra...
Follow me on my SOCIAL NETWORKS:
-FACEBOOK (Spanish): Facebook: EugenioDocumentales
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-INSTAGRAM: Instagram: eugeniomonesma
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ماه قبل
در تاریخ 1403/03/10 منتشر شده
است.
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