Bellota Cular Salchichón

Bellota Cular Salchichón Bellota Cular Salchichón-detalle
Bellota Cular Salchichón Bellota Cular Salchichón-detalle
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Bellota Cular Salchichón

Bellota Cular Salchichón

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Rating: 4.3
No minimum order
Shipping time: 48 - 72 h
Shipping not available to United Kingdom
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About Puente Robles

Iberian cured in the shade of Arribes del Duero (Salamanca)

Robles Bridge, with over 30 years of experience in sausages and fresh meat, is a family-owned company that produces products from the land sourced from small livestock farmers in the Arribes del Duero region.

With tradition and innovation, we strive to offer quality and flavor in each product, complying with European regulations with modern facilities and natural processes.

At Robles Bridge, we take pride in our work and want you to enjoy our products.

Además, Puente Robles es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

Iberian pork meat and fat, salt, natural spices, flavorings, and authorized additives.

Nutritional values per 100.0 g
Energy value 1.955 kJ / 472,30 kcal
Fat (g) 41,70 g
of which saturates (g) 16,50 g
Carbohydrate (g) 1,60 g
of which sugars (g) 1,20 g
Protein (g) 2,50 g

Spain

Whole pieces: store in a dry and dark place at a temperature of 16°C - 25°C. Sliced salchichón: store in a cool place between 4-10°C.

Net weight:

Preservation method: Whole pieces: store in a dry and dark place at a temperature of 16°C - 25°C. Sliced salchichón: store in a cool place between 4-10°C.

5.00% off

The Bellota Cular Salchichón is a meat product made from Iberian pork, originating from a careful breeding in farms of Ledesma and the Arribes del Duero. Ideal for enjoying alone or with others, it presents an unmatched texture and flavor thanks to its aging in the shade of the Arribes.
The Bellota Cular Salchichón is made from meat and fat from Iberian pork, minced and enriched with salt and natural spices. This cured meat stands out for its careful curing process, which gives it an exceptional flavor and aroma. Raised in the farms of Ledesma and the Arribes del Duero, the Iberian pigs feed on wild herbs and acorns, contributing to the salchichón's characteristic deep flavor. This meat product is best enjoyed at room temperature, and it is recommended to leave it outside its packaging for 30 minutes before serving. Additionally, if stored cold, this time can be extended up to 2 hours. It should be stored in a dry place at a temperature of 16°C to 25°C. With a curing time of 6 months, the Bellota Cular Salchichón invites you to savor the richness of Iberico in every bite.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

Iberian pork meat and fat, salt, natural spices, flavorings, and authorized additives.

Preservation method

Whole pieces: store in a dry and dark place at a temperature of 16°C - 25°C. Sliced salchichón: store in a cool place between 4-10°C.

Source

Spain

Nutritional information

Nutritional values per 100.0 g
Energy value 1.955 kJ / 472,30 kcal
Fat (g) 41,70 g
of which saturates (g) 16,50 g
Carbohydrate (g) 1,60 g
of which sugars (g) 1,20 g
Protein (g) 2,50 g

More information

Net weight:

5.00% off

The Bellota Cular Salchichón is a meat product made from Iberian pork, originating from a careful breeding in farms of Ledesma and the Arribes del Duero. Ideal for enjoying alone or with others, it presents an unmatched texture and flavor thanks to its aging in the shade of the Arribes.
The Bellota Cular Salchichón is made from meat and fat from Iberian pork, minced and enriched with salt and natural spices. This cured meat stands out for its careful curing process, which gives it an exceptional flavor and aroma. Raised in the farms of Ledesma and the Arribes del Duero, the Iberian pigs feed on wild herbs and acorns, contributing to the salchichón's characteristic deep flavor. This meat product is best enjoyed at room temperature, and it is recommended to leave it outside its packaging for 30 minutes before serving. Additionally, if stored cold, this time can be extended up to 2 hours. It should be stored in a dry place at a temperature of 16°C to 25°C. With a curing time of 6 months, the Bellota Cular Salchichón invites you to savor the richness of Iberico in every bite.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.