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“You do not have to be an expert to tell the difference”- The words of a Chef
Bellota iberico pork cured loin chorizo
3. Sausages 4/8

03 Sausages

Bellota iberico
pork cured
loin chorizo

A unique,
high quality artisan product.

Description

Ingredients

Nutritional value

Presentation

Description

Our pork loin chorizo is set apart from other chorizos by the extra quality of the raw material. Once the best lean pork trimmings have been selected, they are chopped by hand, using a knife, so the pieces are regular and thick. Then the meat is seasoned (with only salt, garlic and paprika) and once the mixture has marinated, it is cased in natural casings. The curing stage begins, which is carried out in the traditional manner in our natural drying rooms, observed day by day by our Sausage Maker.

The whole loin is approximately 75 cm long. When cut it presents the selected lean pork trimmings, chopped with a knife, characteristic of its preparation process.

The curing process is between 90 and 120 days.

Ingredients

Iberian pork meat, salt, wide pork casing, salt, paprika, garlic, skimmed milk powder and milk powder, dextrose, stabilizers (E-450 and E-452i), antioxidants (E-331 and E- 316), conservatives (E-252, E-250).

Nutritional value
Average nutritional values per 100 g

Energy value

363 Kcal (1507 Kj)

Fats

27,3 g
Saturated fatty acids 11,5 g
Carbohydrates 3,6 g 
Sugars 0,8 g 

Proteins

25,6 g

Salt 4,4 g
Presentation
Bellota iberico pork cured loin chorizo
Product formats
Piece

Sliced 80 gr (hand-cut)

Other products

“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
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