Poltrú
Poltrú:
In this case, the sobrassada has a wrinkled characteristic shape,
this is called rissada –curly- and is the most traditional
and well known sobrassadas.
The Poltrú though, is bigger, weighing from 2.5 to 4 kg
and has a natural curing time of up to four months.
With more curing time the size is larger and more profound.