IBERIAN SALCHICHON

Cured sausage elaborated with Iberian pork chopped in very thin bits of lean meat and fat, seasoned with salt, pepper, nutmeg, oregano and garlic and then inserted in thick natural pork intestines.

Available grade Extra ref. 10.31.12 Characteristics Elaborated with Iberian pork cut in very thin bits of lean meat and fat, mixed with seasoning and inserted into natural pork intestines (thick) or Fibran.

Ingredients
Iberian lean meat pork and fat, salt, maturity regulators (sugar and dextrine), powdered milk, spices, emulgent E-450, conservative E-250 and E-252, , antioxidant E-331 and colorant E-124.

Curing time
Around 3 months.

Presentation
Piece ranging 750 g. to 1 kg. Optional vacuum packing. Packed in 7, 10 or 30 kg. cases.

Storage temperature
Non-vacuum packed products: always keep in a cool, dry and well protected from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.

Best consumption dates
6 months after shipping

Consumption recommendations
It is recommended to cut it with a knife or slicing machine in 3 to 5 mm thick slices. Consume as appetizer or in sandwiches and in other cooked meals (pizza, salads, etc.).

Piece ranging 750 g. to 1 kg.
Optional vacuum packed presentation