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Coming from the muscle of the pig that is next to the spine and under the ribs. It is defined by its marbled appearance, rosy color, smooth and fine texture when cut, great aroma, juiciness on the palate, which is a perfect combination between the loving seasoning, slow drying and distinguished delicacy. The minimum time that corresponds from the birth of the Iberian pig to the disposition of the product is 1 year and 6 months.
- Ingredients: Iberian loin “Cebo Campo 50%”, salt, paprika, sugar, dextrose, spices, antioxidant E-316 and preservatives E-250, E-252 (does not contain allergens).
- Weight: 1kg.
- Price: 50€/kg.
- Presentation: Stuffed in natural casing and vacuum packed after finishing the curing period.
- Healing time: 6 months.
NUTRITIONAL VALUE (100g)
- Energy value: 350Kcal/1491Kj.
- Proteins: 38.5g.
- Carbohydrates: < 0.2g of which:
- Sugars: < 0.2g.
- Fats: 21.8g of which:
- Saturated: 8.0g.
- Salt: 3.99g.
*Due to its artisanal elaboration and the greater or lesser infiltration of fat that the pieces present, weights, curing periods and nutritional values can be detected with some deviation from those described. Store in a cool, dry place.