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The Salchichón de Pueblo Alfonso Sáez AS 1961 is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavor.
The Salchichón de Pueblo Alfonso Sáez AS 1961 is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavor
DESCRIPTION: The Salchichón de Pueblo Alfonso Sáez is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavour
PRESENTATION: The product is presented in a weight between 250 - 300 grams preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties
QUALITY: The Salchichón de Pueblo Alfonso Sáez is cured in one of the oldest dryers in the region of Gúdar-Javalambre, in the municipality of Mora de Rubielos. It has followed a traditional process of salting and drying in the fresh, dry air of the mountains of Teruel, ensuring a totally natural and high quality product. It has a delicate, slightly salty flavour, a pleasant aroma and the characteristic aroma of a natural cured village sausage. Its texture is homogeneous, not very fibrous and very tasty
TIPS: The cured products from our dryer have proteins of high biological value, oleic acid and monounsaturated fats that reduce the risk of heart disease and high nutritional values
APLICATIONS: Slicing preferably with a knife, in thin slices at a temperature of approximately 21ºC. The Salchichón de Pueblo Alfonso Sáez is a perfect pairing for cheeses, preserves, wines and oils
CONSERVATION: Keep in a cool, dry place, away from sunlight. Once opened, it is recommended to consume within 1 month
The Salchichón de Pueblo Alfonso Sáez AS 1961 is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavor.
The Salchichón de Pueblo Alfonso Sáez AS 1961 is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavor
DESCRIPTION: The Salchichón de Pueblo Alfonso Sáez is a product made from the best pieces of pork from Teruel, selected to obtain a totally natural product after the salting and curing process, obtaining the best aroma and flavour
PRESENTATION: The product is presented in a weight between 250 - 300 grams preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties
QUALITY: The Salchichón de Pueblo Alfonso Sáez is cured in one of the oldest dryers in the region of Gúdar-Javalambre, in the municipality of Mora de Rubielos. It has followed a traditional process of salting and drying in the fresh, dry air of the mountains of Teruel, ensuring a totally natural and high quality product. It has a delicate, slightly salty flavour, a pleasant aroma and the characteristic aroma of a natural cured village sausage. Its texture is homogeneous, not very fibrous and very tasty
TIPS: The cured products from our dryer have proteins of high biological value, oleic acid and monounsaturated fats that reduce the risk of heart disease and high nutritional values
APLICATIONS: Slicing preferably with a knife, in thin slices at a temperature of approximately 21ºC. The Salchichón de Pueblo Alfonso Sáez is a perfect pairing for cheeses, preserves, wines and oils
CONSERVATION: Keep in a cool, dry place, away from sunlight. Once opened, it is recommended to consume within 1 month
