1/2 Salchichon Cular Extra Iberian Bellota Sausage

1/2 Salchichon Cular Extra Iberian Bellota Sausage

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"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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- Flavor and Flavor: Characteristic provided by the spices, seasonings and curing process
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Meat product made from a mixture of minced or chopped meats and fat from acorn-fed Iberian pigs, added salt, paprika and other authorized spices, seasonings and additives, kneaded and stuffed into natural or artificial casings, which has undergone a maturation-drying process, with or without smoking, characterized by its red color and its characteristic smell and flavor.


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