Salchichón Cular de Bellota (In tube)
Description
The Salchichón Cular de Bellota in tube is obtained from Iberian pigs reared on livestock farms in Ledesma and Arribes del Duero.
This Salchichón Cular de Bellota is the result of a careful breeding of Iberian pigs with a diet based on wild herbs and acorns, which gives it its unique flavour and texture.
The smell and taste of Puente Robles Iberian sausages and cured meats are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
Made from Iberian pork meat and fat, minced and added with salt and other natural spices, seasonings and authorised additives, kneaded and stuffed in Cular casing, which has undergone a maturation-drying process, which ensures good stability, as well as an excellent smell and flavour.
Taste the excellence of Iberian ham in every mouthful.
Meat product.
Consumption
To enjoy the full flavour of the Salchichón Cular de Bellota we recommend consuming it at approximately 24°C.
If it has been packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time may be increased to 2 hours.
Best before: 13 months
Storage
Whole pieces: store in a dry place, with little light and without direct sunlight, and at an ambient temperature of 16°C -25°C.
Cut or sliced salami: store chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Herbs, natural plants and acorns.
Curing time
Total curing time of 6 months in the shade of the Arribes del Duero.
Iberian pork meat and fat, salt, dextrin, spices, dextrose, stabilisers (E450 and E452), acidity regulator (E331), antioxidant (E301), preservatives (E250 and E252) and natural casing.
| Nutritional values | Average value per 100 g. |
|---|---|
| Energy Value (Kj.) | 1955 Kj. |
| Energy Value (Kcal.) | 472.3 Kcal. |
| Fats | 41.7 g. |
| Of which saturated fatty acids | 16.5 g. |
| Carbohydrates | 1.6 g. |
| Of which sugars | 1.2 g. |
| Proteins | 2.5 g. |
| Salt | 3.4 g. |
Conservation whole piece: Unopened 4 months, once opened or in humid areas we recommend that it should be within one month.
All pieces are vacuum packed.
Pieces of 0.600 kg.
Keep in a cool, dry place away from direct sunlight.
