In El Salvador, surrapa (I do not know if it is written with "S" or "Z" ) the residue of the pork chicharrón is said. It's a mixture of powder, small fibers and pieces of pork with or without fat
This website uses your own and third party cookies to optimize your navigation, adapt to your preferences and perform analytical work. As we continue to navigate, we understand that you accept ourCookies PoliciesAccept
