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Kind
Otros embutidos
Format
Pieza
Source
Patxi Goicochea
Kind
Otros embutidos
Format
Pieza
Source
Patxi Goicochea
Ingredients:
Magro de cerdo, pimentón, sal, ajo, conservador (E-250/E-252) y antioxidante (E-301)
Información nutricional por cada 100 g:
| Valor energético | 2017,2 kJ |
| 488,2 kcal | |
| Grasas | 46 g |
| Ácidos grasos saturados | 13,6 g |
| Ácidos grasos monoinsaturados | 23,7 g |
| Ácidos grasos poliinsaturados | 3,7 g |
| Hidratos de carbono | 0,4 g |
| Azúcares | 0,2 g |
| Fibra | 0,09 g |
| Proteínas | 18,1 g |
| Sal | 1,63 g |
Chistorra de Navarra produced in Arbizu, where thanks to the microclimate of the Sakana valley the sausage becomes an exquisite delicacy.
Curing period: between 1 and 25 days.
Packaging: vacuum packed.
Net weight: 220 g
Storage: between 0 and 7 ºC.
Requires prior cooking.
Ingredients:
Magro de cerdo, pimentón, sal, ajo, conservador (E-250/E-252) y antioxidante (E-301)
Información nutricional por cada 100 g:
| Valor energético | 2017,2 kJ |
| 488,2 kcal | |
| Grasas | 46 g |
| Ácidos grasos saturados | 13,6 g |
| Ácidos grasos monoinsaturados | 23,7 g |
| Ácidos grasos poliinsaturados | 3,7 g |
| Hidratos de carbono | 0,4 g |
| Azúcares | 0,2 g |
| Fibra | 0,09 g |
| Proteínas | 18,1 g |
| Sal | 1,63 g |
Chistorra de Navarra produced in Arbizu, where thanks to the microclimate of the Sakana valley the sausage becomes an exquisite delicacy.
Curing period: between 1 and 25 days.
Packaging: vacuum packed.
Net weight: 220 g
Storage: between 0 and 7 ºC.
Requires prior cooking.
