Product: Iberian salami and chorizo 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) (sodium citrate), preservative E-252 (potassium nitrate). Storage: Keep in a cool and dry place. Allergens: Iberian salami 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. Average nutritional information per 100 grams of Iberian salami: 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 salami is a high-fat and high-protein food, with a considerable amount of saturated fatty acids and salt. Quantitative ingredient declaration (QUID): For Iberian salami (Iberian pork meat, salt, pepper, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QUID) is as follows: Iberian pork meat: Constitutes the main ingredient, usually in a quantity close to 100%. As in other Iberian meat products, this percentage is usually implicit. Salt: An essential ingredient in the curing process, with a quantity that varies between 2% and 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 quantities, its specific percentage is low and is not usually quantified. Preservatives E252 and E250: Also used in small quantities, usually less than 1%. Iberian loin is a cured and dry sausage, made from the loin of the Iberian pig, seasoned with salt, paprika, and other spices, and then cured for several months in a controlled environment of temperature and humidity. The result is a product with intense and aromatic flavor, tender and juicy texture. On the other hand, Iberian salami is another dry sausage made with Iberian pork meat, although in this case a mixture of different parts of the animal is used, such as shoulder, bacon, or belly. It is also seasoned with salt and spices, and cured for a similar time as the loin. The result is a product with a mild and slightly spicy flavor, firm and consistent texture. Both products are highly appreciated in Spanish gastronomy and are usually consumed as appetizers, in sandwiches, or as an ingredient in main dishes. In addition, Iberian loin and salami are usually more expensive than other sausages due to the quality of the raw materials used and the production process, which requires special care and attention to obtain a product of the highest quality.