”Chef's tips
As a tapas: amateurs serve it thinly sliced, like a classic dry sausage. As a main course: it can perfectly complement a sandwich, a mixed salad or a tomato soup. It can be enjoyed cooked Spanish style with dried vegetables (chickpeas, lentils, white beans) or French style with a rice dish. It pairs very well with certain fish (cuttlefish for example). You can even enjoy it marinated with bay leaf and red wine, then smoked on the barbecue (Portuguese style), or even boiled for 15 minutes in raw cider like in Spanish Asturias.
