La Luna Camaiot traditional cooked sausage
La Luna Camaiot traditional cooked sausage
Also known in Sóller as "Varia Negra", one of the most characteristic sausages of the Balearic Islands. Made with lean minced pork (chopped into relatively large pieces), red meat and spices (mainly black pepper, white pepper, salt and aniseed). Once everything is mixed and minced, it is stuffed into the skin of a pork leg or belly, pressed, sewn together and cooked for a long time over a low heat. Once this process is complete, the camaiot is hung in a fresh and dry environment.
Their skin is not eaten, but brings the full flavour when cooked.
Without gluten, without lactose!
Also known in Sóller as "Varia Negra", one of the most characteristic sausages of the Balearic Islands. Made with lean minced pork (chopped into relatively large pieces), red meat and spices (mainly black pepper, white pepper, salt and aniseed). Once everything is mixed and minced, it is stuffed into the skin of a pork leg or belly, pressed, sewn together and cooked for a long time over a low heat. Once this process is complete, the camaiot is hung in a fresh and dry environment.
Their skin is not eaten, but brings the full flavour when cooked.
Without gluten, without lactose!
Camaiot is often eaten as a side dish with "pa amb boli", cut into small cubes in salads or sliced thicker for grilling. The skin is not eaten, but it adds flavour when cooked. A "pa amb oli" with a little finely chopped camaiot and virgin olive oil, accompanied by a glass of red wine, is a simple but delicious delicacy.
INGREDIENTS
Lean pork meat (60%), pork cheeks (30%), pork blood, salt and spices.
NUTRITION DECLARATION PER 100g
| Energy: | 523 Kcal / KJ |
| Fat: | 32g |
| of which | |
| -saturated: | 18g |
| -mono unsaturated fats: | g |
| -poly unsaturated fats: | g |
| Carbohydrates: | 0,8g |
| of which | |
| -Sugar: | 0,8g |
| Protein:: | 40g |
| Salt:: | 2,4g |
PRODUCED BY:
Embutidos Aguiló S.L.
Avinguda d´Astúries, nº 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
The vacuum-packed sausage should be removed from the packaging immediately after arrival and stored in the traditional way (cool and dark hanging).
Details
Camaiot is often eaten as a side dish with "pa amb boli", cut into small cubes in salads or sliced thicker for grilling. The skin is not eaten, but it adds flavour when cooked. A "pa amb oli" with a little finely chopped camaiot and virgin olive oil, accompanied by a glass of red wine, is a simple but delicious delicacy.
Ingredients - Nutritional value
INGREDIENTS
Lean pork meat (60%), pork cheeks (30%), pork blood, salt and spices.
NUTRITION DECLARATION PER 100g
| Energy: | 523 Kcal / KJ |
| Fat: | 32g |
| of which | |
| -saturated: | 18g |
| -mono unsaturated fats: | g |
| -poly unsaturated fats: | g |
| Carbohydrates: | 0,8g |
| of which | |
| -Sugar: | 0,8g |
| Protein:: | 40g |
| Salt:: | 2,4g |
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 S.L.
Avinguda d´Astúries, nº 4A
07100 Sóller, Mallorca
RGSA: 10/1235PM
Product of Spain
Tips
STORAGE:
Store in a cool and dry place.
BEST BEFORE:
See label
The vacuum-packed sausage should be removed from the packaging immediately after arrival and stored in the traditional way (cool and dark hanging).
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