In stubble, ball, sail or horse gut

PRODUCT INGREDIENTS. Pork dewlap and bacon, salt, starch (potato, corn), stabilizer (E452i), blood and natural spices.

ELABORATION Chop both the jowls and the pork bacon to knead them with the rest of the ingredients providing a uniformity to the dough. They put 3.30 hours in the boiler. They are stored at a temperature between 4ºC and 5ºC temperature.

NUTRITIONAL COMPOSITION

Energy	Kcal./100g	315,64
	Kj./100g	1.320,99
Grease		28.34%
	Of which saturated fats are	14.17%
Crude protein	PB	14.80%
Carbohydrates		0.34%
	Of which sugars are	0.01%
Salt		1.07%