15,73 € VAT included
1 – 1,3 kg
The César Nieto Acorn-Fed Cular Salchichón is based on a carefully controlled selection of cuts, which tend to be leaner than those used for Chorizo. It is also diced to a smaller size than the Chorizo. The selection of cuts increases its flavour and differentiates it from other traditional sausage meats. Another characteristic of worth is that paprika is not used in the adobo, being interchanged for White Wine that imparts a very special and characteristic flavour to the Salchichón.
The César Nieto Acorn-Fed Cular Salchichón is made with a carefully controlled selection of cuts, which are not quite as lean as those used for Chorizo. These meats are also diced at a smaller calibre. This selection of cuts increases its flavour and differentiates it from other traditional sausage meats. Another characteristic of worth is that paprika is not used in the adobo, being interchanged for White Wine that imparts a very special and characteristic flavour to the Salchichón.
This Acorn-Fed Cular Salchichón is made from cuts of meat obtained from animals that have 50% Ibérico Breed in their genetics. Our drifts exclusively feed on grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Guijuelo’s microclimate, which stands at an elevation of a thousand metres above sea level is the reason why our drying sheds and cellars in Guijuelo are the perfect location for their slow curing process of almost 5 months.
Curing period: 5 months
Allergens: gluten free | lactose | soy protein | whey protein
Ingredients: Acorn-fed pork meat and fat, salt, pepper, dextrin, lactose, milk protein, soy protein, sugar, spices, wine (may contain sulphites), antioxidants (E-331 iii y E-301), preservatives (E-252, E-250), food colouring (E-120). Natural pork casing.
Nutrition facts (100g): 1757kJ/422 Kcal; Fats: 34.7g of which saturated fats: 12.3g; Carbohydrates: 2g of which Sugar: 0g; Proteins: 25.8g; Salt: 4.20g
