“You do not have to be an expert to tell the difference”- The words of a Chef
03 Sausages
The intensity of the paprika
and an extraordinary raw material.
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.
It comes in a cylindrical stick, approximately 30-40 cm long.
The curing process is between 70 and 80 days.
Iberian pork, wide pork casing, salt, paprika and paprika extract, garlic, skimmed milk powder, dextrose, stabilizers (E-450 and E-452i), antioxidants (E-331 and E-316) , and Conservatives (E-252 and E-250).
|
Energy value |
497 Kcal (2060 Kj) |
|
Fats |
43,0 g |
| Saturated fatty acids | 19,1 g |
| Carbohydrates | 2,8 g |
| Sugars | 0,6 g |
|
Proteins |
24,8 g |
| Salt | 3,8 g |
| Whole piece |
|
½ Piece |
|
Sliced 80 gr (with presentation case) |
|
Sliced 100 gr (without 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
