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“You do not have to be an expert to tell the difference”- The words of a Chef
Bellota iberico pork morcon
3. Sausages 5/10

03 Sausages

Bellota iberico
pork morcon

A product typical of the Sierra de Huelva
with an extraordinary starting material

Description

Characteristics and Curing

Nutritional value

Presentation

Description

Sausages which takes its name from the natural casing used. Our pork loin morcón, typical of the Sierra de Huelva, is a high quality product.

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 garlic and paprika and once the mixture has marinated, it is cased in natural casings with a large diameter.

Characteristics and Curing

This sausages has a unique appearance due to its characteristic natural casing with a large diameter. Regarding the curing, as it is of a large calibre, it needs a much longer curing period than other sausages.

Curing: Between 120 and 150 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 morcon
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

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

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