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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 4/10

03 Sausages

Bellota iberico
pork cured
loin chorizo

A unique,
high quality artisan product.

Description

Characteristics and Curing

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.

Characteristics and Curing

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.

Curing: Between 90 and 120 days.

Nutritional value
Average nutritional values per 100 g

Energy value

331 Kcal (1377 Kj)

Fats

23 g

Carbohydrates

2 g
Sugars 0,8 g
Proteins

28,94 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

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