INGREDIENTS: lean and pork belly, paprika, salt, sugar, dextrin, spices, polyphosphate (E-450), sodium ascorbate (E-301), potassium nitrate (E-252), cochineal red (E-124).

ELABORATION PROCESS: chop the lean and pork belly, put it in the kneading machine, once kneaded it is stuffed, hung in the tubes, put in the chamber and the following week it goes to the dryer until it is ready, approximately two weeks.

NUTRITIONAL INFORMATION
(Valores medios aprox. por 100gr de producto)
Energy 503,06 Kcal.— Kj 2107,88
Grease 44%
Of which saturated fats are
Crude protein: 24,27%
Carbohydrates 2,66%
Of which sugars are
Salt : 0,32%