Pork intestines can arrive salted or fresh. In the latter case they are salted and then, depending on the final presentation they can be:
– Sell in hanks as they arrive.
– Desalt, calibrate, make skeins of the desired length and salt.
– Prepare the skeins in bags with brine.

– In skeins with brine.
– In salted skeins.
– Others agreed with the customer.

It is recommended to conserve:
– Salt and brine between 8ºC and 16ºC preserved from air and light.