The best meats, the best red peppers, our flavour, together with a slow, unrushed curing process means we obtain a fine, tasty sobrassada.
Intense reddish colour, melts in the mouth.
Place at room temperature 30 minutes before use.
In a cool dry place, out of direct sunlight.
Once received, use within 30 days.
Slow curing process of approximately four months, with natural casing.
1.900 kg/u aprox.
Pancetta and lean meat of pork, red pepper, salt, lactose, milk proteins, antioxidant (e-316), sugar, spices and garlic.