Can Company Sobrasada from Majorca
Can Company Sobrasada from Majorca
Rich cured pork sausage seasoned with Tap de Cortí, a local variety of paprika that lends it its bright red pigmentation. The minimum curing period is 3 months.
This flavorful sobrasada holds the Protected Geographical Indication "Sobrassada de Mallorca".
Natural casing not for consumption.
Rich cured pork sausage seasoned with Tap de Cortí, a local variety of paprika that lends it its bright red pigmentation. The minimum curing period is 3 months.
This flavorful sobrasada holds the Protected Geographical Indication "Sobrassada de Mallorca".
Natural casing not for consumption.
INGREDIENTS:
Bacon (E-320, E-321), lean porc, paprika spice Tap de Cortí, spices.
Nutritional value for 100 g
energy: 582 Kcal/2400 KJ
fat: 58 g
of which
fatty acids saturated: 23 g
carbohydrates: 2,7 g
of which
sugar: 1,3 g
proteins: 12 g
salt: 2,4 g
Can Company
c/ Serral Barber s/n
07519 María de la Salut/Mallorca/Spain
NRSI: ES 10.026515/IB CE
Product of Spain
STORAGE:
cool and dark place
BEST BEFORE:
see label
Our recommendation: unpack straight away and store it hanging like the Mallorcans at room temperature or in the refrigerator. Exuding fatty juice is possible. During storage, a natural white / gray / green mold can develop on the sausage skin. This is a natural process caused by the leakage of fat and minerals. Just wash it off.
Details
Ingredients - Nutritional value
INGREDIENTS:
Bacon (E-320, E-321), lean porc, paprika spice Tap de Cortí, spices.
Nutritional value for 100 g
energy: 582 Kcal/2400 KJ
fat: 58 g
of which
fatty acids saturated: 23 g
carbohydrates: 2,7 g
of which
sugar: 1,3 g
proteins: 12 g
salt: 2,4 g
Producer
Can Company
c/ Serral Barber s/n
07519 María de la Salut/Mallorca/Spain
NRSI: ES 10.026515/IB CE
Product of Spain
Tips
STORAGE:
cool and dark place
BEST BEFORE:
see label
Our recommendation: unpack straight away and store it hanging like the Mallorcans at room temperature or in the refrigerator. Exuding fatty juice is possible. During storage, a natural white / gray / green mold can develop on the sausage skin. This is a natural process caused by the leakage of fat and minerals. Just wash it off.
