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Source
Jaén
Source
Jaén
Caldera blood sausage with pine nuts, Gourmet Cazorla. 320 gr jar.
It is nothing more than the uncooked and sautéed blood sausage mixture with pine nuts. Traditionally, it has been used as a filling for "ochios," buns, vol-au-vents, toasted bread, or as a dish to be used for dipping bread. "It should only be reheated when serving" (Serve hot).
Other information of interest- Net weight: 320g.- Expiry date: 18 months- This product does not need refrigeration.
Preparation methods:
*Bain-marie: Open the jar and heat it for 15 minutes.
*Stove: Pour the contents of the jar into a saucepan and heat it gently for 10 minutes.
*Microwave: Open the jar and heat it, covered with cling film, for 1 to 2 minutes, depending on the power.
Composition: Onion, rice, pork blood, lard, breadcrumbs, pine nuts, salt, sugars, spices, starch, almond flour, emulsifiers (E-451i and E-452i), and antioxidant (E-325).
Allergen: Breadcrumbs (gluten), almond flour, pine nuts.
Expiry date: Preferably consume within 18 months.
Storage: Keep in a cool place.
Caldera blood sausage with pine nuts, Gourmet Cazorla. 320 gr jar.
It is nothing more than the uncooked and sautéed blood sausage mixture with pine nuts. Traditionally, it has been used as a filling for "ochios," buns, vol-au-vents, toasted bread, or as a dish to be used for dipping bread. "It should only be reheated when serving" (Serve hot).
Other information of interest- Net weight: 320g.- Expiry date: 18 months- This product does not need refrigeration.
Preparation methods:
*Bain-marie: Open the jar and heat it for 15 minutes.
*Stove: Pour the contents of the jar into a saucepan and heat it gently for 10 minutes.
*Microwave: Open the jar and heat it, covered with cling film, for 1 to 2 minutes, depending on the power.
Composition: Onion, rice, pork blood, lard, breadcrumbs, pine nuts, salt, sugars, spices, starch, almond flour, emulsifiers (E-451i and E-452i), and antioxidant (E-325).
Allergen: Breadcrumbs (gluten), almond flour, pine nuts.
Expiry date: Preferably consume within 18 months.
Storage: Keep in a cool place.
