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Naturally cured Iberian sausage from Iberian pigs.
The pigs used to make this sausage are free-range and fed on acorns in the Extremadura region.
This sausage is also called cular because it is cured in natural tripe.
We recommend eating at room temperature and slicing thinly.
The pigs used to make this sausage are free-range and fed on acorns in the Extremadura region.
This sausage is also called cular because it is cured in natural tripe.
We recommend eating at room temperature and slicing thinly.
Weight 500 grs.
29.00 €/kg
Food information:
Ingredients: Iberian pork meat and fat, salt, glucose, spices, sugar, dextrin, beet concentrate, stabilizers E-450, E-451, antioxidants: E-351, preservatives: E-252, E-250.
Nutritional information
Average values per 100g
Energy 460 Kcal / 1932kJ
Protein 27.2g
Carbohydrates 0.42g
Sugars 0 g
Fat 38.8g
of which aturic fatty acid 14.0g
Salt 4.5g
Average values per 100g
Energy 460 Kcal / 1932kJ
Protein 27.2g
Carbohydrates 0.42g
Sugars 0 g
Fat 38.8g
of which aturic fatty acid 14.0g
Salt 4.5g
MON015-600 - 650 g
3 Items
in the same category
Iberian sausage from Iberian pigs, naturally cured in its own tripe.
The pigs used to make this sausage are free-range and fed acorns in the Extremadura region.
The pigs used to make this sausage are free-range and fed acorns in the Extremadura region.