1/2 Extra Iberian Cular Salchichon Extra Iberico

"Details:
- Consistency Firm and compact to the touch, susceptible to splitting at temperatures between 12- 20 °C in 3 mm slices without disjoining the meat and bacon
- Cylindrical shape, more or less regular, or slightly flattened and variable length.
- Caliber 50- 60 mm
- External Color: Dark red, and may be covered with the product's own external flora.
- External Appearance: Slightly rough due to adaptation of the casing to the mass during the curing process. Always adhered the casing to the mass.
- Appearance when cut: Homogeneous, smooth and well bound. The meat of red color, without abnormal colorations. The bacon and fat of pinkish white color, without yellowish colorations that denote oxidation.
- Smell and Flavor: Characteristic provided by the spices, seasonings and curing process.
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