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Cured sausage of less than 40 mm caliber, made from lean and white pork belly, salt, white pepper, black pepper and nutmeg. Stuffed in natural casing, being subsequently subjected to a curing process of a minimum of 20 days. ALERGENS: SOY and its derivatives, MILK and its derivatives (including lactose).

The nutritional value in 100 g of product is: Energy (417 kcal / 1730 kJ); Fat (35.0 g), of which saturated (13.0 g); Carbohydrates (2.7 g), of which sugars (2.7 g); Protein (22.0 g); Salt (4.98 g)