THICK-CASING CHORIZO EXTRA
Description
The Thick-Casing Chorizo Extra is obtained from Iberian pigs reared on farms in Zamora and Arribes del Duero.
This Thick-Casing Chorizo Extra is the result of a careful breeding of pigs with a diet based on natural feed, which gives it its flavour and texture.
The smell and flavour of Puente Robles Iberian chorizos and sausages are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
Made from pork meat and fat, minced and added with salt and other natural spices, seasonings and authorised additives, kneaded and stuffed into natural gut (cular), which has undergone a maturation-drying process, which ensures good stability, as well as an excellent smell and flavour.
Taste excellence in every bite.
Meat product.
Consumption
To enjoy the Thick-Casing Chorizo 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 up to 2 hours.
Best before: 16 months.
Storage
Whole pieces: store in a dry place, with little light and without direct sunlight, and at an ambient temperature of 16°C -25°C.
Cut or sliced chorizo: store chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Natural feed.
Curing time
Total curing time of 4 months in the shade of the Arribes del Duero.
Pork meat and fat, common salt, natural paprika, garlic, preservatives (E-250 and E252), dextrose, sugars (LACTOSE, dextrose), dextrin, stabiliser (E-450iii), natural antioxidant (E300) and natural casing. GLUTEN FREE
| 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 | 22.5 g. |
| Salt | 3.4 g. |
Whole piece preservation: Unopened 4 months, once opened or in humid areas we recommend that it should be within one month.
All pieces are vacuum packed.
Whole pieces of between 0,350 Kg and 0,450 Kg, approximately.
Keep in a cool, dry place away from direct sunlight.
