– 100g Serrano Bodega Ham
Minimum curing period: 12 months.

– 100g Iberian Cular Chorizo
Ingredients: Iberian pork lean meat and fat (50%), pork lean meat and fat (50%), additives [salt, paprika, dextrose, dextrin, pork protein, spices, emulsifiers (E-450, E-451), vegetable concentrate, flavourings, antioxidant E-301, vitamin E, preservative E-252], charcuterie colouring (red blood cells; E-120).

Nutritional values per 100g: energy 2121 kJ / 512 kcal; fat 45.2 g, of which saturates 14.4 g; carbohydrates 2.2 g, of which sugars <0.5 g; protein 24.2 g; salt 3.2 g.

– 100g Iberian Cular Dry Sausage
Ingredients: Iberian pork lean meat and fat (50%), pork lean meat and fat (50%), additives [salt, dextrose, maltodextrin, dextrin, spices, stabiliser E-452, humectant E-420i, antioxidants E-331iii and E-301, pork protein, flavouring, preservatives E-252 and E-250, carmine E-120], charcuterie colouring (red blood cells; E-120).

Nutritional values per 100g: energy 1141 kJ / 272 kcal; fat 13.6 g, of which saturates 5 g; carbohydrates 1.7 g, of which sugars <0.5 g; protein 35.8 g; salt 3.76 g.

– 1 Dry sausage Fuet – 160g
Ingredients: pork meat and fat, salt, LACTOSE, MILK PROTEIN, flavouring, dextrose, corn maltodextrin, spices, antioxidants (E-316, E-331iii), starter cultures, preservatives (E-250, E-252), colour (E-120), wine (SULPHITES). Natural pork casing. 125 g of fresh meat is used to produce 100 g of dried product.

Allergens: MILK / LACTOSE and SULPHITES.
Meat origin: Spain.

Nutritional values per 100g: energy 2056 kJ / 361 kcal; fat 42 g, of which saturates 15 g; carbohydrates 3.1 g, of which sugars 2 g; protein 27 g; salt 5 g.