DESCRIPTION
The Salchichón Cular Extra is obtained from pigs reared on farms in Zamora and Arribes del Duero.
This Salchichón Cular Extra is the result of carefully reared pigs fed on natural feed and cereals, which gives it its flavour and texture.
The smell and taste of Iberian sausages and cold meats from Puente Robles are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
Made from Iberian pork meat and fat, minced and seasoned with salt and other natural spices, seasonings and authorised additives, kneaded and stuffed into a casing, which has undergone a maturation-drying process that ensures good stability, as well as an excellent smell and taste.
Taste excellence in every bite.
Meat product.
Consumption
To enjoy the full flavour of the Salchichón Cular Extra we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.
Best before: 16 months
Storage
Sliced or sliced sausageStore chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Natural feed and cereals.
Healing time
Aged for 4 months in the shade of the Arribes del Duero.
INGREDIENTS
Pork meat and fat, salt, dextrin, spices, dextrose, stabilisers (E450 and E452), acidity regulator (E331), antioxidant (E301), preservatives (E250 and E252) and natural casing.
| NUTRITIONAL VALUES | AVERAGE VALUE PER 100 G. |
|---|---|
| Energy Value (Kj.) | 1955 Kj. |
| Energy Value (Kcal.) | 472.3 Kcal. |
| Fats | 41.7 g. |
| Of which saturated fatty acids | 16.5 g. |
| Carbohydrates | 1.6 g. |
| Of which sugars | 1.2 g. |
| Proteins | 2.5 g. |
| Salt | 3.4 g. |
RECOMMENDATIONS
Keep in a cool, dry place away from direct sunlight.
