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Salchichon cular 1/2 piece

Price: 8,90 €
Quantity:

T0116

Salchichon is a sausage elaborated with lean pork meat, with less than 10% of fat, salt and some spices such as black pepper. The stuffing process is made in natural big casing to obtain this thicker chorizo, in which we can slice it very thin and uniform

Average grade 

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More details

Generally the process takes the following steps:

  • Mincing and preparing the mass, choosing the best of the fresh lean pork and homemade marinated products.
  • Stuffing  always in natural casing
  • Drying and curing process. Slow curing process in our natural dryers and necessary periods in line of size and fat of the tripes.
  • During the curing process, the sausages are submitted to a slight smoked process 

For a better preservation of our sliced products, it is recommended to use an alimentary transparent wrap to prevent of dryness and mould growth and put it in the fridge (4ºC-8ºC). For later consumption, get it out from the fridge one hour before the consumption, and keep it out at room temperature.

Ingredients: lean pork meat, dextrose, dextrine, lactose, salt, spices, , azúcares (dextrosa, dextrina, lactosa), sal, especias, stabilisers (E-450, E-451, E-452), antioxidants,  (E-331, E-301), flavor enhancers (e-628, e-632), preservatives (E-252, E-250), colouring substance E-120.

Energy 352Kcal/1460Kjul
Proteins 26,09g
Fat 26,9g
Saturated fat 11,44g
CH 1,27
Sugar 1,27
Salt 3,73

  • El salchichón cular se presenta envasado en mitades al vacío para una mayor vida útil y mejor conservación.
  • Producto de cerdo
  • Sin gluten
Grade 
Cristina b
03/6/2013

opinon de rebañar hasta acabar

Es un embutido curado realizado con carne magra de cerdo y lardo de cerdo (tocino), se condimenta con sal y especias, la mezcla se deja macerar durante unas 24 horas y después se embute en intestino, colgándolo para su curado en este caso «al humo» (ahumado), durante algunos días. Según lo abres dado que viene embasado al vacio desprende un incofundible aroma que nada tiene que ver que los habituales que te puedes encontrar en cualquier supermercado, su sabor también inconfundible por su toque artesanal.

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Salchichon cular 1/2 piece

Salchichon cular 1/2 piece

Salchichon is a sausage elaborated with lean pork meat, with less than 10% of fat, salt and some spices such as black pepper. The stuffing process is made in natural big casing to obtain this thicker chorizo, in which we can slice it very thin and uniform

Write your review