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“You do not have to be an expert to tell the difference”- The words of a Chef
Iberico pork salchichon
3. Sausages 8/10

03 Sausages

Iberico
pork salchichon

A traditional product
with an authentically Iberico flavour

Description

Characteristics and Curing

Nutritional value

Presentation

Description

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.

Characteristics and Curing

Presentation: sticks, approximately 30-40 cm long.

Curing: Between 70 and 90 days.

Nutritional value
Average nutritional values per 100 g

Energy value

459 Kcal (1900 Kj)

Fats

38,7 g

Carbohydrates

3,9 g
Sugars 1,72 g

Proteins

23,66 g

Presentation
Iberico pork salchichon
Product formats
Whole piece

½ Piece

Sliced 80 gr (with presentation case)

Sliced 100 gr (without presentation case)

Selection of sliced products 180 g

Other products

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

CAPA NEGRA

Icono localización

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
Capa Negra