The Salchichón sausage is perhaps the most typical of all Spanish cold cuts, and this is our own home recipe for it. All meat (lean and bacon meats mostly) comes from D.O. Teruel pork, and it's lightly spiced for a sweet and aromatic taste.
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|INGREDIENTS||Magro, pork bacon, LACTOSE, salt, dextrose, milk protein, potato dextrin, stabilizer E-450, E-451; antioxidant E-326, spices, flavors, preservative E-250, E-252; colorant E-120.|
|CONSERVACION||Keep in a cool and dry place.|
|NUTRITIONAL||Sodium: 2036.8mg Energy: 430Kcal/1786kj Proteins: 25.24g Carbohydrates: 5.92g Total Fats: 33.80g Saturated Fats: 14.29g Trans Fats: less than 0.01g Sugars: 3.47g|
It's presented in a natural gut with the meat rather coarsely grinded to achieve a characteristic look. Of an intense marbled purple colour, it's cured for 30 days on a cellar.