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“You do not have to be an expert to tell the difference”- The words of a Chef
Cebo de campo iberico pork cured loin 50% iberico breeding
3. Sausages 2/10

03 Sausages

Cebo de campo iberico
pork cured loin
50% iberico breeding

A high quality
artisan product

Description

Characteristics and Curing

Nutritional value

Presentation

Description

Prepared with the complete pork loin strip from the Iberico pig, whole piece and with no covering layer of fat, seasoned only with salt, garlic and paprika. It is then cased in natural casing and the curing stage begins, carried out in the traditional manner, in our natural drying rooms.

The intramuscular fat infiltrations, make the product smooth and juicy. Slices with a shiny appearance when cut, tones from orange to mahogany, with extensive marbling.

Characteristics and Curing

A whole pork loin strip, encased in natural and/or Fibran casings. The whole loin is approximately 75 cm long. When cut it has a marbled and juicy appearance.

Curing: Between 70 and 80 days.

Nutritional value
Average nutritional values per 100 g

Energy value

310 Kcal (1292 Kj)

Fats

18,4 g
Saturated fatty acids 5,8 g
Carbohydrates  
Sugars  

Proteins

35,98 g

Salt 2,87 g
Presentation
Cebo de campo iberico pork cured loin 50% iberico breeding
Product formats
Whole piece

½ Piece

¼ Piece

Sliced 80 gr (withouth 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

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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
Capa Negra