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Three of the main ingredients of a good Asturian fabada that prides itself. It consists of blood sausage, chorizo, and bacon, with a touch of smoke as traditionally done in Asturias since ancient times to preserve the foods that give the pot that particular smell, flavor, and texture.
Own-made meat product made from pork, spices, and sausages in the natural casing of the animal itself. Once this is done, it undergoes a drying process in drying rooms until it reaches its optimal level of maturity. They are characterized by being smoked during this drying process, which gives them a unique flavor and qualities. It is a homogeneous product, free of molds and viscosities, with a very characteristic smell, color, and taste of traditional butcheries. Ideal for accompanying stews, bean dishes, or legume dishes. Its consumption is done after cooking, and once the product is opened, it should be kept refrigerated and consumed within three days.
INGREDIENTS: ASTURIAN CHORIZO Lean pork and bacon, paprika, common salt, garlic, dextrin, dextrose, pork protein, vegetable fiber, flavor, paprika oleoresin, and natural casing treated on the surface with potassium sorbate. ASTURIAN BLOOD SAUSAGE: Pork bacon and blood, natural onion, paprika, salt, and natural casing. SALTED BACON: Pork bacon, salt, potassium nitrate, sodium nitrite, and glucose.
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