IBERIAN SOBRASADA

Cured sausage elaborated with Iberian pork lean meat and fat and then inserted in thick natural pork intestines. The curing time in natural drying sheds is around three months.

It has a soft texture and is very good to spread over bread. It is available in two varieties: natural and spicy.

Available varieties Normal: ref. 10.31.15 Spicy: ref. 10.31.16 Characteristics A product to be spread, elaborated with Iberian pork lean meat and fat, inserted into natural pork intestines thick or caecum (like “Morcon”). Ingredients Iberian pork lean meat and fat, salt, spices and sugar (lactose), conservative E-250 and antioxidant E-320 and E-321.

Curing time
Around 2 months.

Presentation
Pieces of 850 g. (Caecum). 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 in 8 to 10 mm thick slices and spread over bread. Consume as appetizer in hot or cold sandwiches.

Presented in pieces of 800 g. (thick) or 1 kg. (caecum)
Optional vacuum packed