Product: Iberian chorizo and salchichón Origin: Spain, small town called Encinasola in the province of Huelva. Ingredients: Iberian pork meat, sea salt, paprika, garlic, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (iii) (Trisodium citrate), preservative E-252 (Potassium nitrate). Storage: Keep in a cool, dry place. Allergens: Iberian chorizo does not contain common allergens. Its main ingredients are Iberian pork meat, salt, spices (such as paprika and garlic), and additives like E-331 and preservatives E-252 and E-250. Average nutritional information per 100 grams of Iberian chorizo: Energy value: 1850 kJ / 445 kcal Fats: 37 g Of which, saturated fatty acids: 14 g Carbohydrates: 1 g Of which, sugars: 0 g Proteins: 25 g Salt: 4.2 g This information shows that Iberian chorizo is a food high in fats and proteins, with a considerable amount of saturated fatty acids and salt. Quantitative ingredient declaration (QID): For Iberian chorizo (Iberian pork meat, salt, paprika, garlic, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows: Iberian pork meat: Constitutes the main ingredient, generally 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. Paprika and garlic: Used as fundamental spices, their quantity can vary, but in small proportions. Acidity regulator E331: Used in smaller quantities, its specific percentage is low and is usually not detailed quantitatively. Preservatives E252 and E250: Also used in small amounts, usually less than 1%. Iberian chorizo is made from a mixture of lean and fat Iberian pork meat, seasoned with salt, garlic, and paprika, which gives it its characteristic red color and spicy flavor. It is stuffed into natural casings and cured for a specific time in a controlled environment of temperature and humidity. The result is a product with intense and slightly spicy flavor, with a firm and consistent texture. On the other hand, Iberian salchichón is made from a mixture of lean and fat Iberian pork meat, seasoned with salt and different spices, giving it its characteristic flavor. It is stuffed into natural casings and cured for a specific time in a controlled environment of temperature and humidity. The result is a product with a mild and pleasant flavor, with a firm and consistent texture. Both sausages are highly valued in Spanish gastronomy and can be consumed in various ways, either as appetizers, in sandwiches, as an ingredient in main dishes, or even as a complement to other dishes. In addition, Iberian chorizo and salchichón are high-quality products due to the raw materials used and the production process, making them more expensive than other conventional sausages.