Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia.
This panceta is rubbed with paprika before curing, balancing the flavours of the organic meat with the pimenton.
|Nutrition -||Per 100g|
|Energy||1429kJ / 340kcal|
|of which saturates||10g|
|of which sugars||8g|
|* Typical values per 100g|
Biobardales is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs in La Rioja and use their butchery and curing skills to produce excellent charcuterie.
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