Are you thinking of buying an Iberian Cular Salchichón? Well, here is a detailed description of the product!
Quality
When we buy Iberian salchichón cular we take home a delicious Iberian quality sausage
Curing
From 30 to 60 days in our natural drying sheds
Format
Served in complete pieces with an approximate weight of 0.5 kg
Preservation
Before opening the product, we recommend keeping it in a dry and cool place, without large temperature variations. Ideally, the Iberian salchichón should be kept between 12 and 14 ºC. Once it has been started, we recommend keeping it in the refrigerator. And, of course, we recommend taking the product out of the refrigerator one day in advance before consumption
Consumption
Once the piece has already been started, from Olalla we strongly recommend that it is consumed within 4 days. In this way, we ensure that both the flavor and the quality and properties of this delicious Iberian ham remain intact
Net Weight
The net weight of each piece is 0.5 kg
Origin of the Iberian pigs
Iberian pigs raised in the Dehesas de Huelva and Extremadura.
Nutritional Information (100 g)
- Energy value (kcal/KJ): 2,427 Kj /578 Kcal
- Fat (g): 50.21g
- of which saturated (g): 16.04 g
- Carbohydrates (g): 2.43 g
- of which sugars (g): 1.60 g
- Proteins (g): 29.10 g
- Salt (g): 2.72 g
Tips for optimal tasting
To properly taste this delicious Iberian ham, ideally it should be at room temperature. As once opened it is necessary to keep it in the cold of the refrigerator, it is advisable to remove the piece from the cold the day before consumption
Allergens
Contains no allergens
Delivery
Delivery time: From 24 to 72 hours
Traceability
It will be provided by sending an email to the CONTACT address indicating the number of the seal corresponding to the part purchased
Characteristics Organoleptic
Intense aroma, meaty and juicy texture with a perfect point of black pepper and other spices. Very tasty.
Ingredients:
Iberian pork meat and fat, salt, dextrin, spices, dextrose, emulsifiers (E-450 and E-452), antioxidants (E-331 and E-301), preservatives (E-250 and E- 252) and wide pork casing.
