La Luna mild blood sausage
La Luna mild blood sausage
Typical sausage of Mallorca.
This sausage is made, like the sobrasada, in two versions: sweet and spicy. In addition to being consumed with bread or cookies, it is also used to prepare many dishes of the Balearic cuisine. The measure is ideal for one person.
Typical sausage of Mallorca.
This sausage is made, like the sobrasada, in two versions: sweet and spicy. In addition to being consumed with bread or cookies, it is also used to prepare many dishes of the Balearic cuisine. The measure is ideal for one person.
The Botifarrón is made with the pork meat that has been stained with the animal's blood (which cannot be used to make sobrasada), blood, pine nuts and spices. The meat is crushed, seasoned and well mixed with the blood, once the desired texture is achieved, it is stuffed into a natural casing and tied to obtain a string of sausages. Once the sausage process is finished, it is cooked, which will last several hours.
Recommendation: always accompany the botifarrón with a glass of red wine.
INGREDIENTS:
Pork belly (60%), pork meat (30%), pork blood, salt, spices, pine nuts and natural pig intestine.
NUTRITION DECLARATION PER 100g
| Energy: | 416 Kcal / KJ |
| Fat: | 37g |
| of which | |
| -saturated: | 13g |
| -mono unsaturated fats: | g |
| -poly unsaturated fats: | g |
| Carbohydrates: | 1,6g |
| of which | |
| -Sugar: | 0,5g |
| Protein: | 19g |
| Salt: | 12,5g |
PRODUCED BY:
Embutidos Aguiló La Luna
Av. d’Astúries 4ª
07100 Sóller, Mallorca
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 in a cool and dry place.
BEST BEFORE:
See label
Details
The Botifarrón is made with the pork meat that has been stained with the animal's blood (which cannot be used to make sobrasada), blood, pine nuts and spices. The meat is crushed, seasoned and well mixed with the blood, once the desired texture is achieved, it is stuffed into a natural casing and tied to obtain a string of sausages. Once the sausage process is finished, it is cooked, which will last several hours.
Recommendation: always accompany the botifarrón with a glass of red wine.
Ingredients - Nutritional value
INGREDIENTS:
Pork belly (60%), pork meat (30%), pork blood, salt, spices, pine nuts and natural pig intestine.
NUTRITION DECLARATION PER 100g
| Energy: | 416 Kcal / KJ |
| Fat: | 37g |
| of which | |
| -saturated: | 13g |
| -mono unsaturated fats: | g |
| -poly unsaturated fats: | g |
| Carbohydrates: | 1,6g |
| of which | |
| -Sugar: | 0,5g |
| Protein: | 19g |
| Salt: | 12,5g |
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
RGSA: 10/1235PM
Product of Spain
Tips
STORAGE:
Store in a cool and dry place.
BEST BEFORE:
See label
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