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CULAR SALAMI TRADITION 1920, Piece weighing 1.3 KG.
Our premium pork salami, made following our family recipe in our hometown of Encinasola. Vacuum packed straight from our drying room, to ensure the product retains its flavor until consumption.
Encinasola Iberian cular salami is a high-quality product made with Iberian acorn-fed pork, from animals raised freely in the meadows of Huelva. Its intense flavor and delicate aroma are due to its careful artisanal production, which respects the tradition of the region. Encinasola Iberian cular salami comes in whole pieces of 1.4 kg, vacuum packed to preserve all its organoleptic properties. Enjoy an authentic delicacy of Spanish gastronomy, straight from the field to your home.
Product: Iberian salchichón
Origin: Spain, small town called Encinasola in the province of Huelva.
Ingredients: Iberian pork meat, sea salt, pepper, garlic, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (iii) (Trisodium citrate), preservative E-252 (Potassium nitrate).
Storage: Keep in a cool and dry place.
Allergens: Iberian salchichón does not contain common allergens. Its main ingredients are Iberian pork meat, salt, spices like pepper and garlic, along with additives like E-331 and preservatives E-252 and E-250.
Nutritional information per 100 grams of Iberian salchichón:
Energy value: 1780 kJ / 425 kcal
Fats: 35 g
Of which, saturated fatty acids: 13 g
Carbohydrates: 1 g
Of which, sugars: 0 g
Proteins: 27 g
Salt: 4.5 g
This information shows that Iberian salchichón is a high-fat and high-protein food, with a considerable amount of saturated fatty acids and salt.
Quantitative ingredient declaration (QID):
For Iberian salchichón (Iberian pork meat, salt, pepper, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows:
Iberian pork meat: It constitutes the main ingredient, generally in a quantity close to 100%. As in other Iberian meat products, this percentage is usually implicit.
Salt: An essential ingredient in curing, with a quantity ranging from 2% to 5% of the total weight.
Pepper and garlic: Used as main spices, their quantity may vary, but in small proportions.
Acidity regulator E331: Used in smaller quantity, its specific percentage is low and is usually not quantitatively detailed.
Preservatives E252 and E250: Also used in small amounts, usually less than 1%.
If you enjoy the intense flavor and firm texture of a good salchichón, you can't miss the Iberian cular salchichón from Encinasola. This product is made with Iberian acorn-fed pork meat, from animals raised freely in the meadows of Extremadura. The Iberian cular salchichón from Encinasola is cured for over four months in natural drying rooms, following the traditional craftsmanship of the region.
Its approximate weight is 1.4 kg, making it an ideal piece to share with family and friends. Enjoy the authentic countryside flavor with the Iberian cular salchichón from Encinasola, a quality product that will be delivered directly to your home.
The Iberian cular salchichón from Encinasola is a high-quality product made with Iberian pork meat raised freely in the meadows of Extremadura. Its intense flavor and unmistakable aroma are due to its careful selection of natural ingredients, such as garlic, pepper, and oregano, and its slow curing in natural drying rooms. The Iberian cular salchichón from Encinasola has an approximate weight of 1.4 kg and a elongated cylindrical shape, typical of cular sausages. Its texture is firm and smooth, and its color is dark red with white veins of infiltrated fat.
This Iberian cular salchichón from Encinasola is a delight for the most demanding palates, who will be able to enjoy a traditional and artisanal product, straight from the countryside to their home.
CULAR SALAMI TRADITION 1920, Piece weighing 1.3 KG.
Our premium pork salami, made following our family recipe in our hometown of Encinasola. Vacuum packed straight from our drying room, to ensure the product retains its flavor until consumption.
Encinasola Iberian cular salami is a high-quality product made with Iberian acorn-fed pork, from animals raised freely in the meadows of Huelva. Its intense flavor and delicate aroma are due to its careful artisanal production, which respects the tradition of the region. Encinasola Iberian cular salami comes in whole pieces of 1.4 kg, vacuum packed to preserve all its organoleptic properties. Enjoy an authentic delicacy of Spanish gastronomy, straight from the field to your home.
Product: Iberian salchichón
Origin: Spain, small town called Encinasola in the province of Huelva.
Ingredients: Iberian pork meat, sea salt, pepper, garlic, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (iii) (Trisodium citrate), preservative E-252 (Potassium nitrate).
Storage: Keep in a cool and dry place.
Allergens: Iberian salchichón does not contain common allergens. Its main ingredients are Iberian pork meat, salt, spices like pepper and garlic, along with additives like E-331 and preservatives E-252 and E-250.
Nutritional information per 100 grams of Iberian salchichón:
Energy value: 1780 kJ / 425 kcal
Fats: 35 g
Of which, saturated fatty acids: 13 g
Carbohydrates: 1 g
Of which, sugars: 0 g
Proteins: 27 g
Salt: 4.5 g
This information shows that Iberian salchichón is a high-fat and high-protein food, with a considerable amount of saturated fatty acids and salt.
Quantitative ingredient declaration (QID):
For Iberian salchichón (Iberian pork meat, salt, pepper, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows:
Iberian pork meat: It constitutes the main ingredient, generally in a quantity close to 100%. As in other Iberian meat products, this percentage is usually implicit.
Salt: An essential ingredient in curing, with a quantity ranging from 2% to 5% of the total weight.
Pepper and garlic: Used as main spices, their quantity may vary, but in small proportions.
Acidity regulator E331: Used in smaller quantity, its specific percentage is low and is usually not quantitatively detailed.
Preservatives E252 and E250: Also used in small amounts, usually less than 1%.
If you enjoy the intense flavor and firm texture of a good salchichón, you can't miss the Iberian cular salchichón from Encinasola. This product is made with Iberian acorn-fed pork meat, from animals raised freely in the meadows of Extremadura. The Iberian cular salchichón from Encinasola is cured for over four months in natural drying rooms, following the traditional craftsmanship of the region.
Its approximate weight is 1.4 kg, making it an ideal piece to share with family and friends. Enjoy the authentic countryside flavor with the Iberian cular salchichón from Encinasola, a quality product that will be delivered directly to your home.
The Iberian cular salchichón from Encinasola is a high-quality product made with Iberian pork meat raised freely in the meadows of Extremadura. Its intense flavor and unmistakable aroma are due to its careful selection of natural ingredients, such as garlic, pepper, and oregano, and its slow curing in natural drying rooms. The Iberian cular salchichón from Encinasola has an approximate weight of 1.4 kg and a elongated cylindrical shape, typical of cular sausages. Its texture is firm and smooth, and its color is dark red with white veins of infiltrated fat.
This Iberian cular salchichón from Encinasola is a delight for the most demanding palates, who will be able to enjoy a traditional and artisanal product, straight from the countryside to their home.
