“You do not have to be an expert to tell the difference”- The words of a Chef
03 Sausages
A traditional product
with an authentically Iberico flavour
Cured sausage prepared with from the Iberico lean pork trimmings and fats chopped very finely, seasoned with salt, pepper, nutmeg, oregano and garlic and cased in natural pork casings. The preparation of our Iberico salchichón has its origins, like the rest of cured sausages of the Sierra, in the formulas brought by the ancient mule drivers from Salamanca in their trips to the south. The curing process takes place in our natural cellar, under the supervision of our sausage makers.
Presentation: sticks, approximately 30-40 cm long.
The curing process is between 70 and 90 days.
Iberian pork meat, wide pork casing, Salt, Skimmed milk powder, Lactose, Spices, Dextrose, Antioxidants (E-316), Preservers (E-252, E-250).
|
Energy value |
456 Kcal (1888 Kj) |
|
Fats |
39 g |
| Saturated fatty acids | 17,7 g |
| Carbohydrates | 3,4 g |
| Sugars | 2,5 g |
|
Proteins |
22,8 g |
| Salt | 4 g |
| Whole piece |
|
½ Piece |
|
Sliced 80 gr (with presentation case) |
|
Sliced 100 gr (without presentation case) |
|
Selection of sliced products 180 g |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)
Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95
