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Seasonal delicacies

Toba, when it was made, it was not just for drumming. It is true, that someone pondered and made something not quite a sausage, nor liver sausage, ham… not even close, and not caltabos.

It is similar… maybe, but not quite, and not at all, I can not say. Toba is toba! Is fatter, with cold meat in the intestine, but with garlic, pepper and salt, and a hint of laurel, some nutmeg, and this is the proper taste, even if some say it is peasant food. No problem, we have the other type. With juniper instead on laurel and nutmeg.

Well pay attention… caltabos is a relative of the liver sausage, if you think about it… You add meat and liver, some selected entrails, onion, thyme and pepper, and several juniper berries. It is similar to the liver sausage, but no one in my family ever made the mistake to heat up liver sausage instead of caltabos for Christmas. It is different, you know what I mean…

Toba
Toba
0…+4°C, 10 days
Drob
Drob
0…+4°C, 10 days

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