The perfect pack for sausage lovers. Enjoy this selection that we have prepared for you, consisting of:
- 1 9 kg cured ham, approximately.
- 1 half piece of 0.600 kg of Cular Chorizo.
- 1 half piece of 0.600 kg of Cular Salchichón.
- 1 piece of 0.500 kg of semi-cured Hinojosa sheep cheese.
- 1 bottle of 750 ml of El Espinar de Principia Naturalis wine.
Cured Ham
INGREDIENTS: Pork ham, common salt, preservatives (E250, E252), antioxidants (E316), and sugar.
NUTRITIONAL VALUES
AVERAGE VALUE PER 100 G.
Energetic Value (Kj.)
1037.9 Kj.
Energetic Value (Kcal.)
247.8 Kcal.
Fats
12.2 g.
Of which saturated fatty acids
4.6 g.
Carbohydrates
1.0 g.
Of which sugars
5.0 g.
Proteins
33.5 g.
Salt
3.6 g.
Cular Chorizo
INGREDIENTS: Pork meat and fat, common salt, natural paprika, garlic, preservatives (E-250 and E252), dextrose, sugars (LACTOSE, dextrose), dextrin, stabilizer (E-450iii), natural antioxidant (E300), and natural casing.
NUTRITIONAL VALUES
AVERAGE VALUE PER 100 G.
Energetic Value (Kj.)
1955 Kj.
Energetic 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.
Cular Salchichón
INGREDIENTS: Pork meat and fat, salt, dextrin, spices, dextrose, stabilizers (E450 and E452), acidity regulator (E331), natural antioxidant (E301), preservatives (E250 and E252), and natural casing.
NUTRITIONAL VALUES
AVERAGE VALUE PER 100 G.
Energetic Value (Kj.)
1955 Kj.
Energetic 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.
Semi-cured Hinojosa Sheep Cheese
INGREDIENTS: Sheep's milk, rennet, salt, and preservative Lisozyme from EGG. Non-edible rind with preservatives E-235 and E-203. Contains traces of EGG and allergens derived from MILK.
Allergens: Eggs, Dairy, Lactose.
NUTRITIONAL VALUES
AVERAGE VALUE PER 100 G.
Energetic Value (Kj.)
1851 Kj.
Energetic Value (Kcal.)
447 Kcal.
Fats
38 g.
Of which saturated fatty acids
27 g.
Translated automatically
