NATURAL Acorn-fed Iberico Extra Cular...

NATURAL Acorn-fed Iberico Extra Cular Chorizo

€27.95

• Ingredients: Acorn-fed Iberico pork meat and fat, sea salt, paprika and natural spices. GLUTEN-FREE, SOYA-FREE, LACTOSE-FREE. Natural casings.

• Weight: Whole piece between 0.8 kg and 1 kg approximately. Halves are between 0.4 kg and 0.5 kg approximately.

Product finish
  • Half piece
  • Whole piece

 

Red and shiny, our artisan chorizo cular ibérico de Bellota is the result of excellent ingredients: a recipe perfected over generations, the best lean meat from prime cuts with the fat marbling you only get from Iberico pigs raised freely on the Dehesa pasturelands. We add just the right touch of an extraordinary paprika and cure it naturally until the chorizo cular ibérico de Bellota reaches it full splendour.

Energy (KJ/Kcal)
1640 / 395
Fat (g)
30.26
Saturated fat (g)
12.2
Carbohydrates (g)
3.06
Sugars (g)
1
Protein (g)
27.56
Salt (g)
4.00
Quality
Iberico Extra
57 Items

• Storage: Keep in a cool, dry place.

• Serving: Eat at room temperature.

• Shelf life: The product should be eaten with 22 months of being ready to eat.

 Does not contain any ingredients from genetically modified organisms (GMO). Food grade.

This product is suitable for all consumers, including children and the elderly, except people whose religion forbids them from eating pork.

SENSORY CHARACTERISTICS: 

• Colour: Red, marbled.

• External appearance: Typical, with some bloom, firm, long, casing adhered along the whole surface.

• Appearance when cut: Firm, marbled, tight.

• Texture: Compact and firm.

• Smell and taste: Typical, pleasant, of cured sausage.

MICROBIOLOGY:

• Escherichia coli (ufc/g.): <1*102

• Salmonella (ufc/g.): absence.

• Listeria (ufc/g): <100. caracter="""" sticas="""" f="""" sico-qu="""" micas:="""" humedad="""" :="""" 47="""" 0="""" prote="""" na="""" bruta="""">24.5%

• Total fat (%): <23.0 %

• Sodium chloride (% s/s):10

• Potassium / sodium nitrate: < 250 ppm at the end of curing.

• Potassium / sodium nitrite: < 100 ppm at the end of curing.

NUTRITIONAL INFORMATION FOR 100 g OF PRODUCT:

• Energy (KJ/Kcal): 1898 / 459.

• Fat (g) 40.32. Of which saturates: - Saturated fat (g): 15. Carbohydrates (g): 1. of which: - Sugars (g): 1. Protein (g): 23.90. Salt (g): 2.93. 

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