AvailabilityIngredients
Pork loin, salt, paprika and spices
| Healing | + 6 months in drying sheds and natural maturing |
|---|
Presentation
Half piece. 0.6 - 0.750 kg.
Conservation Instructions
The loin should be kept in a cool, dry place.
It should be removed 24 hours before serving from its bag for best flavour and aroma and should be served at room temperature between 20 and 25 ºC.
Our sausages are made with the finest Iberian pork and selected spices that give them their peculiar taste and aroma. The recipe for our sausages, totally handmade, is a well-kept family secret that gives our products a mild and natural flavour that makes them unique.
Nutritional information
Approximate values per 100 g.
| Energy value: | 1595,1 KJ/ 382,7 Kcal |
| Fats: | 24,97 g |
| Of which saturated | 10,70 g |
| Carbohydrates | 0,72 g |
| Of which sugars | 0,3 g |
| Proteins | 38,76 g |
| Salt | 5,04 g |
