HOMEMADE SALCHICHON RUBIELOS
The Salchichón sausage is perhaps the most typical of all Spanish cold cuts, and this is our own home recipe for it. All meat (lean and bacon meats mostly) comes from D.O. Teruel pork, and it's lightly spiced for a sweet and aromatic taste.
It's presented in a natural gut with the meat rather coarsely grinded to achieve a characteristic look. Of an intense marbled purple colour, it's cured for 30 days on a cellar.
- Lean and pork bacon, salt, corn maltodextrin, dextrose, antioxidant E-331, E-316, spices, preservative E-262, E-252, colorant E-120.
- Keep in a cool and dry place.
- NUTRITIONAL INFORMATION
- Salt: 5g, Energy: 430Kcal/1786kj, Proteins: 25.24g, Carbohydrates: 5.92g, Total Fats: 33.80g, Saturated Fats: 14.29g, Trans Fats: less than 0.01g, Sugars: 3.47g