La Luna Spicy blood sausage
La Luna Spicy blood sausage
Typical sausage of Mallorca with Mediterranean spices.
Delicious with "pa amb oli" or as a side dish, as well as on the grill (Mallorcan "torradas") or in the pan. It is made in two versions, normal/sweet and spicy, and can also be used in other recipes such as stews. The skin is excellent for eating and is a crispy delicacy when grilled. We recommend a good red wine with the botifarró.
The Botifarron is meant to be eaten quickly and has a shelf life of about 4 weeks.
One package contains 4 botifarrones, about 380g in total.
Typical sausage of Mallorca with Mediterranean spices.
Delicious with "pa amb oli" or as a side dish, as well as on the grill (Mallorcan "torradas") or in the pan. It is made in two versions, normal/sweet and spicy, and can also be used in other recipes such as stews. The skin is excellent for eating and is a crispy delicacy when grilled. We recommend a good red wine with the botifarró.
The Botifarron is meant to be eaten quickly and has a shelf life of about 4 weeks.
One package contains 4 botifarrones, about 380g in total.
INGREDIENTS
Pork dewlap (60%), pork meat (30%), pork blood, salt, spices, pine nuts and natural 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 S.L.
Avinguda d´Astúries, nº 4A
07100 Sóller, Mallorca
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
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 fat and minerals oozing out. Simply wash off.
The vacuum-packed sausage should be removed from the packaging immediately after arrival and stored in the traditional way (cool and dark hanging).
Ingredients - Nutritional value
INGREDIENTS
Pork dewlap (60%), pork meat (30%), pork blood, salt, spices, pine nuts and natural 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 S.L.
Avinguda d´Astúries, nº 4A
07100 Sóller, Mallorca
Product of Spain
Tips
STORAGE:
Store in a cool and dry place.
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 fat and minerals oozing out. Simply wash off.
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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