SUPERIOR Acorn-fed Iberico Extra...

SUPERIOR Acorn-fed Iberico Extra Cular Salchichón

€27.95

• Ingredients: Iberico pork meat and fat, salt, glucose syrup, dextrin, dextrose, spices, stabilisers (E-450, E-451), antioxidant (E-316), preservatives (E-250, E-252) and colourant (E-120). GLUTEN-FREE, SOYA-FREE, LACTOSE-FREE.

• Weight:; Whole piece between 0.8 kg and 1 kg approximately. Halves are between 0.45 kg and 0.55 kg approximately.

Product finish
  • Half piece
  • Whole piece

 

Our superior quality acorn-fed 100% salchichón cular ibérico extra has the perfect balance of flavours, textures and aromas. Salchichón cular ibérico extra made from the best Iberico pork, carefully ground and seasoned artisanally with just the right amount of black pepper. A juicy bite with deep, authentic flavour, and just the right balance of meat and delicious marbled fat.

Energy (KJ/Kcal)
1786 / 431
Fat (g)
34.59
Saturated fat (g)
13.9
Carbohydrates (g)
1
Sugars (g)
1
Protein (g)
28.46
Salt (g)
4.00
Quality
Iberico Extra
6 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: Pink, 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.

• 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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