Sobrasada from Mallorca, is a very traditional product in some areas of the Mediterranean, with a minimum curing period of 40 days stuffed in collagen casing and packed in a tub when cured.
It is a very traditional product in some areas of the Mediterranean
Its paste is soft, sticky, unctuous and marbled red in appearance. Its flavor, color, texture and nuances transport us to the flavors of yesteryear, to those of a traditional gastronomy that endures over time. It is a versatile sausage, rich in nuances, with a great nutritional value
INGREDIENTS: 92% pork (pork bacon with antioxidant (E-320 and E-321) and lean pork), paprika, salt, dextrose, spices
NUTRIENTAL INFORMATION: Average values per 100 g.
NUTRIENTAL INFORMATION: Average values per 100 g.
| Energy value |
2374 kJ/ 592 kcal |
| Fats |
61 g |
| Of which saturated |
22 g |
| carbohydrates |
0.5 g |
| Of which sugars |
0.5 g |
| Proteins |
| 9 g |
| Salt |
2.3 g |
