“Sobrasada ibérica de bellota” is a pasty sausage made from cut Iberian pork meats and bacon, in addition with salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured to insure the product is self.stable without refrigeration.
It is characterized by its red-orange color, typical smell and flavor and pasty consistency that allow the product to be spreadable.
Pieces weight between 0,900 and 1,100 kg
Price is per kilo.
| Ingredients | Iberian acorn-fed pork meat, salt, paprika, sugar (dextrose), preserver (E-250, E-252) |
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Size:
Size guide goes here
Shipping
Shipping info goes here
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Guanciale, Italian pork cheek, slowly seasoned for a fragrant flavor. Perfect for tipical Italian recepies as pasta amatriciana.
The Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork. Enriched with Bronte Pistachios PDO, it offers a delightful and authentic culinary experience.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Even sweeter than “Cooked Lesso Piemontese Ham”. An atypical and uncommon salami, made from the best cuts of national pork and cooked slowly. A tireless salami, because you won’t be able to stop eting it. Splendid fine sliced, sublime cut with a knife. Ideal for an apetitivo that “makes the difference”.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
The Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
