"Salapar "izeneko errizino mota bat sortzen da. Ez dago izen honen jatorriari buruzko teoria zehatzik, baina ustez produktua kontserbatzeko teknika lotuta dago, Gatza, erraz galkorrak diren produktuak gordetzeko oso erabilia den praktika. Errizinatua egiteko, teknika klasikoa jarraitzen dugu, urteetan zehar aldatu ez dena, nahiz eta gaur egun ardia edo ardia esnea ez den erabiltzen, rizo tipikoa ardi-esnearekin soilik lortzen den bitartean. Antzinako garaietan ez zen gatzik saltzen, hau da, leku fresko eta lehor batean lehortzen uzten zen, lurreko gatzarekin ale ertainetara behin eta berriz pasa ondoren. Lehortzeko algodoizko izarak erabiltzen ziren euliak urrun mantentzeko; behin lehortu ondoren errizotakinak txabola edo ohol berezietan jartzen ziren eta leku freskoetan zintzilikatu, saguek irentsi ez zitzaten.
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