Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Iberico pork chorizo
3. Sausages 6/10

03 Sausages

Iberico
pork chorizo

The intensity of the paprika
and an extraordinary raw material.

Description

Characteristics and Curing

Nutritional value

Presentation

Description

Chorizo prepared with selected lean Iberico pork trimmings and marbled meats seasoned with selected spices: paprika, garlic and salt. It is prepared following a traditional process, in the tradition of the sausage makers of Jabugo using an extraordinary raw material: the Iberico pork raised free-range and fed on acorns, fresh grass and selected cereals. Cured with meticulous dedication in our natural drying rooms.

Characteristics and Curing

It comes in a cylindrical stick, approximately 30-40 cm long.

Curing: Between 70 and 80 days.

Nutritional value
Average nutritional values per 100 g

Valor energético

542 Kcal (2241 Kj)

Grasas

50 g

Hidratos de Carbono

1,2 g
Azúcares 0,75 g
Proteínas 21,38 g
Presentation
Iberico pork chorizo
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)

Icono teléfono

Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra