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Are you thinking about buying an Iberian Cular Salchichón with Truffle? Well, we leave you the detailed description here! Quality When buying Iberian cular salchichón, we bring home a delicious Iberian quality sausage. Curing From 30 to 60 days in our natural curing rooms. Format It is served in whole pieces with an approximate weight of 0.5 kg. Conservation Before opening the product, we recommend keeping it in a dry and cool place, without large temperature variations. Ideally, the Iberian salchichón should be stored between 12 and 14 ºC. Once it has been opened, we recommend storing it in the refrigerator. And, of course, we advise taking the product out of the cold a day in advance before consuming it. Consumption Once the piece has been opened, we strongly recommend that it be consumed within the next 4 days. This way, we ensure that both the flavor and the quality and properties of this delicious Iberian remain intact. Net Weight The net weight of each piece is 0.5 kg. Origin of Iberian pigs Iberian pigs raised in the Dehesas of Huelva and Extremadura. Nutritional Information (100 g) - Energy value (kcal/KJ): 2,427 Kj /578 Kcal - Fats (g): 50.21g - of which saturated (g): 16.04 g - Carbohydrates (g): 2.43 g - of which sugars (g): 1.60 g - Proteins (g): 29.10 g - Salt (g): 2.72 g Tips for optimal tasting To properly taste this delicious Iberian, it would be ideal for it to be at room temperature. Since once opened it is necessary to store it in the refrigerator, it is advisable to take the piece out of the cold the day before consumption. Allergens Truffle. Shipping Delivery time: 24 to 72 hours Traceability It will be provided by sending an email to the CONTACT address indicating the numbering of the seal corresponding to the purchased piece. Organoleptic characteristics Intense aroma, fleshy and juicy texture with a perfect touch of black pepper and other spices. Very tasty. Ingredients: Iberian pork meat and fat, salt, dextrin, spices, dextrose, emulsifiers (E-450 and E-452), antioxidants (E-331 and E-301), preservatives (E-250 and E-252) and wide pig casing.