La Luna Carn i xulla Hard sausage
La Luna Carn i xulla Hard sausage
A typical hard sausage from Mallorca and Menorca, a traditional speciality that already appears in documents from Roman times.
It's made from fresh lean meat and pork belly from the La Luna butchery in Sóller, gently dried in natural casings. It must be left to mature naturally for at least thirty days. Likewise, it's characterized by its outwardly firm but internally soft texture and by its aromas, among which black pepper and nutmeg play a special role.
Enjoy pure or with the traditionally Quely biscuits or with country bread.
Without gluten, lactose or other known allergens.
A typical hard sausage from Mallorca and Menorca, a traditional speciality that already appears in documents from Roman times.
It's made from fresh lean meat and pork belly from the La Luna butchery in Sóller, gently dried in natural casings. It must be left to mature naturally for at least thirty days. Likewise, it's characterized by its outwardly firm but internally soft texture and by its aromas, among which black pepper and nutmeg play a special role.
Enjoy pure or with the traditionally Quely biscuits or with country bread.
Without gluten, lactose or other known allergens.
INGREDIENTS:
Lean meat and pork belly, salt, sugar, spices and preservative: sodium nitrite.
Natural casing (pork) edible.
NUTRITION DECLARATION PER 100g
| Energy: | 446 Kcal / 1857 KJ |
| Fat: | 32,9g |
| of which | |
| -saturated: | 12,8g |
| -mono unsaturated fats: | 0g |
| -poly unsaturated fats: | 0g |
| Carbohydrates: | 3,4g |
| of which | |
| -Sugar: | 1,8g |
| Protein: | 34,3g |
| Salt: | 1,6g |
PRODUCED BY:
Embutidos Aguiló La Luna
Av. d’Astúries 4ª
07100 Sóller/Mallorca/España
RGSA: 10/1235PM
Product of Spain
La Luna
Company created in 1900 by José Aguiló and the first Mallorcan company in the manufacture of typical mallorcan sausages. They started to distribute their products beyond the Spanish borders very quickly. Since 1980, it has become part of the Frau family which has given it its modernity without forgetting the traditional culture.STORAGE:
Store at temperatures between 5-10ºC.
BEST BEFORE:
See label
Sweating out of fat juice is possible. During storage, a natural white/grey/green mould may develop on the sausage skin. This is a natural process caused by the fat and minerals sweating. Simply wash it off.
Ingredients - Nutritional value
INGREDIENTS:
Lean meat and pork belly, salt, sugar, spices and preservative: sodium nitrite.
Natural casing (pork) edible.
NUTRITION DECLARATION PER 100g
| Energy: | 446 Kcal / 1857 KJ |
| Fat: | 32,9g |
| of which | |
| -saturated: | 12,8g |
| -mono unsaturated fats: | 0g |
| -poly unsaturated fats: | 0g |
| Carbohydrates: | 3,4g |
| of which | |
| -Sugar: | 1,8g |
| Protein: | 34,3g |
| Salt: | 1,6g |
Producer
La Luna
Company created in 1900 by José Aguiló and the first Mallorcan company in the manufacture of typical mallorcan sausages. They started to distribute their products beyond the Spanish borders very quickly. Since 1980, it has become part of the Frau family which has given it its modernity without forgetting the traditional culture. La LunaPRODUCED BY:
Embutidos Aguiló La Luna
Av. d’Astúries 4ª
07100 Sóller/Mallorca/España
RGSA: 10/1235PM
Product of Spain
Tips
STORAGE:
Store at temperatures between 5-10ºC.
BEST BEFORE:
See label
Sweating out of fat juice is possible. During storage, a natural white/grey/green mould may develop on the sausage skin. This is a natural process caused by the fat and minerals sweating. Simply wash it off.
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