IBERIAN THICK-CASING SALCHICHON
Description
The Iberian Thick-Casing Salchichon is obtained from Iberian pigs reared on livestock farms in Ledesma and Arribes del Duero.
This Iberian Thick-Casing Salchichon is the result of a careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unique flavour and texture.
The smell and taste of Puente Robles Iberian sausages and cured meats 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 added with salt and other natural spices, seasonings and authorised additives, kneaded and stuffed in Thick-Casing, which has undergone a maturation-drying process, which ensures good stability, as well as an excellent smell and flavour.
Taste the excellence of Iberian ham in every mouthful.
Meat product.
Consumption.
To enjoy the full flavour of the Iberian Thick-Casing Salchichon we recommend eating 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 may be increased to 2 hours.
Best before: 13 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 Salchichon: store chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Herbs, natural plants and acorns.
Curing time
Total curing time of 6 months in the shade of the Arribes del Duero.
Iberian pork meat and fat, salt, dextrin, spices, dextrose, stabilizers (E450 and E452), acidity regulator (E331), antioxidant (E301), preservatives (E250 and E252) and fibrant 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 | 2.5 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.
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