As in all our Iberian sausages, we begin with the selection and cleaning of the lean of Iberian pigs from our farms, eliminating that excess fat in order to eliminate that unpleasant greasy texture that other sausages have. To this selected Iberian lean meat, we add one of the noblest parts of the white pig, the shoulder lean meat, which stands out for its juiciness and low fat content
Once we have the raw material minced, we add a spice formula that we have been using for decades containing garlic, ground black pepper, salt, ... and leave it for at least a day to soak up these aromas before stuffing it into a natural pork casing
Once the salchichón cular is fresh, it is hung in drying sheds with a humidity of 90% and a temperature of 4ºC, simulating winter conditions and varying them up to 55% humidity and about 20ºC, in the spring
When you touch the sausages and they allow you to slightly sink your finger into the meat but with some effort, it means that they have reached the right point of curing and it is then when we pack them in vacuum bags to maintain that firm texture, pleasant aroma and mild flavor
INGREDIENTS: Iberian pork fat, salt, humectant E420i, dextrin, dextrose, spices, flavor, antioxidants E316 and E392, emulsifiers E452i, E450i, E451i, preservatives E250 and E252 and coloring E120
NUTRIENTAL INFORMATION: Average values per 100 g.
NUTRIENTAL INFORMATION:Average values per 100 g.
| Energy value |
1790 kJ/432 kcal |
| Fat | Fat |
36.80 g |
| Of which saturated |
15.32 g |
| Carbohydrates |
| 0.90 g |
| Of which sugars |
0.60 g |
| Proteins |
| 24.30 g |
| Salt | Salt |
1.37 g |
