ANCARES SAUSAGE (FUET)

Cured sausage of less than 40 mm caliber, made from lean and white pork belly, salt, white pepper, black pepper and nutmeg. Stuffed in natural casing, being subsequently subjected to a curing process of a minimum of 20 days. ALERGENS: SOY and its derivatives, MILK and its derivatives (including lactose).

The nutritional value in 100 g of product is: Energy (417 kcal / 1730 kJ); Fat (35.0 g), of which saturated (13.0 g); Carbohydrates (2.7 g), of which sugars (2.7 g); Protein (22.0 g); Salt (4.98 g)