Sausages
| ONION BLACK PUDDING |
| Onion, pork bacon, salt, starch (corn), phosphate (E450i), natural spices and blood |
| PREPARATION OF THE PRODUCT For the preparation of the blood sausages we chop the onion and pork bacon separately, mixing it in the kneader along with the spices and blood, it is passed through the stuffer, and they are put in the boiler, when they begin to boil they are kept approximately 20-25 minutes and taken out of the boiler. It is stored in the chamber at a temperature between 4ºC and 5ºC degrees. |
FROM OUR GARDEN
The raw material for the elaboration of sausages comes from our environment
| NUTRITIONAL INFORMATION. Energy: Kcal./100g — Kj/100g 267,94 Fat: 21.35% Of which saturated fat is: 10.67% Crude protein PB: 6.61% Carbohydrate: 12,38% Of which sugars are: 0.25% Salt : 1.25% |
*Our products do not contain Gluten
