• Bread with Damatta Alentejano Chorizo • Damatta Cured Ham, tomato and rocket bruschetta • “Rocambole” with Damatta´s cured loin and cream cheese

INGREDIENTS 1 Damatta Alentejano chorizo or Damatta Transmontano chorizo 500 g type 65 plain flour 300 g water 25 g baker's yeast 10 g salt COOKING INSTRUCTIONS Mix all the ingredients for 10 minutes and leave to rise for 1 hour. Form small rolls filled with thin slices of Damatta Alentejano or Transmontano chorizo. Cook in a hot oven (200°C) for 20 minutes*. * Average preparation time, which varies according to the specific characteristics of the equipment used. TRANSMONTANO CHORIZO 225G TRANSMONTANO CHORIZO 225G ALENTEJANO CHORIZO 225G ALENTEJANO CHORIZO 225G