Galician homemade sausage
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Jamón Gran Reserva
Ham Celtic Gran Reserva Sliced House Castelao INGREDIENTS: Ham celtic, Salt, Sugar, Conservatives ( E-252, E-250 ), Dextrin, Lactose, Antioxidants ( E-331iii, E-301 ) CONDITIONS OF CONSERVATION: Keep in cool and dry place DATA QUALITY- ALLERGENS: Contains lactose
- LIMITED PRODUCTION
- SIN GLUTEN
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Chorizón Extra : Home Castelao
Chorizón Extra Celtic House Castelo 0.330 kg -/+- 130 days, date of preferential consumption
- Format 330 g approx
- Presentation: vacuum in carry case
- EAN code: 8437005774629
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Salchichón Extra : Home Castelao
Sausage extra celtic House Castelo 0.330 kg -/+- 130 days, date of preferential consumption
- Format 330 g approx
- Presentation: vacuum in carry case
- EAN code: 8437005774629
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Chorizo Curado Extra: Spicy 300 grs
CHORIZO LOIN CURED SPICY 300GRS APPROX. Sausage made with a mixture of lean and belly of the pig breed Duroc, seasoned with natural garlic, paprika and salt, sausages in natural casings and subjected to the appropriate process of healing. -
Butelo
Product typical galician obtained as a result of mortise rib and pork belly at the blind pig, smoked and cured. Ingredients: Tips of rib and pork belly, will, dextrin, soy protein, sugar, phosphates ( E-450i, E-451i), antioxidant (E-316, acidulant ( E-575), cayenne, natural garlic, conservatives ( E-250 and E-252) and dextrose. Weight: 1.0 kg Conservation: Cool place, and dry Expiration date: 60 days -
Chorizo Extra Curado Lomo : 300 grs
LOMO CURED SAUSAGE EXTRA SWEET 300grs APPROX. Chorizo curing Galicia, sausage with selected pork, smoking and curing in the traditional way without preservatives or artificial colors, presented vacuum packed in packs of four units. Pac -
Chorizo de Cerdo
Presentation: Box with (3 out) vacuum packed Format: 210g approx. Features: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste. Healing: Of 45 to 60 days Health and Wellness: All the sausages are made gluten-free, being unfit for consumption celiac.- Without allergens
- Limited production
- Keep in cool and dry place.