Acorn-fed iberian Chorizo
Acorn-fed Iberian chorizo. Chorizo in vacuum-packed Iberian pig casing, made from acorn-fed Iberian pigs during the montanera period. Variable net weight, from 1 to 2 Kg. Natural healing in Guijuelo between 5 and 6 months.
- Iberian acorn certificate
- Natural healing in Guijuelo minimum 5-6 months
- Piece of acorn-fed Chorizo from 1 to 2 kg.
- Whole format or by halves
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Acorn-fed iberian Chorizo - Berman ibéricos
Acorn-fed Iberian chorizo. Chorizo in vacuum-packed Iberian pig casing, made from acorn-fed Iberian pigs during the montanera period. Variable net weight, from 1 to 2 Kg. Natural healing in Guijuelo between 5 and 6 months.
- Iberian acorn certificate
- Natural healing in Guijuelo minimum 5-6 months
- Piece of acorn-fed Chorizo from 1 to 2 kg.
- Whole format or by halves
Ingredients
Iberian pork meat and fat, salt, oregano, paprika, garlic, emulsifiers (E-450i E-451i E-452i), acidity regulator (E-331iii), preservatives (E-252 E-250).
Nutritional information (values per 100g)
Energy values 497 Kcal (2061 KJ)
Fat 42.80g
Saturated Fat 14.10g
Carbo hydrates 1,00g
Sugar 0.50g
Proteins 27.0g
Salt 3.8g
Conservation of Acorn-fed Iberian Chorizo
Store in a cool, dry place without strong odors.
Consumption mode
Cut into thin slices and removed from the casing. If the product has protective plastic, remove it 15 minutes before.
Expiration period: 12 months
- Alimentación
- Bellota
- Type
- Chorizo
- Origen
- Elaborado de forma tradicional en Guijuelo (Salamanca)