“You do not have to be an expert to tell the difference”- The words of a Chef
03 Sausages
A high quality
artisan product
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.
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.
|
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 |
| Whole piece |
|
½ Piece |
|
¼ Piece |
|
Sliced 80 gr (withouth 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
