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Iberian bellota sausage
€26.24
VAT included
Iberian sausage from Iberian pigs, naturally cured in its own tripe.
The pigs used to make this sausage are free-range and fed acorns in the Extremadura region.
The pigs used to make this sausage are free-range and fed acorns in the Extremadura region.
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Programme Fidélité
Naturally cured Iberian sausage from Iberian pigs.
The pigs used to make this sausage are free-range and fed on acorns in the Extremadura region.
This sausage is also called cular because it is cured in natural tripe.
We recommend eating at room temperature and slicing thinly.
The pigs used to make this sausage are free-range and fed on acorns in the Extremadura region.
This sausage is also called cular because it is cured in natural tripe.
We recommend eating at room temperature and slicing thinly.
Weight 500 grs.
29.00 €/kg
Food information:
Ingredients: Iberian pork meat and fat, salt, glucose, spices, sugar, dextrin, beet concentrate, stabilizers E-450, E-451, antioxidants: E-351, preservatives: E-252, E-250.
Nutritional information
Average values per 100g
Energy 460 Kcal / 1932kJ
Protein 27.2g
Carbohydrates 0.42g
Sugars 0 g
Fat 38.8g
of which aturic fatty acid 14.0g
Salt 4.5g
Average values per 100g
Energy 460 Kcal / 1932kJ
Protein 27.2g
Carbohydrates 0.42g
Sugars 0 g
Fat 38.8g
of which aturic fatty acid 14.0g
Salt 4.5g
MON015-650 - 700 g
1 Items
Data sheet
| Ingredients | Iberian pork lean meat, salt, glucose, spices, sugar, dextrin, beet concentrate, stabilizers E-450 and E-451, antioxidant E-301, and preservatives E-252 and E-250. |
|---|---|
| Nutritional information per 100 g or 100 ml | per 100 g or 100 ml |
| Energy | 460 Kcal / 1932kJ |
| Fats | 38.8 g |
| Of which saturated fatty acids | 14.0 g |
| Carbohydrates | 0,42 g |
| Including sugars | 0 g |
| Proteins | 27,2 g |
| On this | 4,5 g |
| Conservation | Cool, dry place |
| Producer | Montesano Extremadura. Ctra. Nacional 435, Km.234. 06380 Jerez de los Caballeros, Badajoz. |
| Origin | Spain |