Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. 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 |
| Fat | 40g |
| of which saturates | 10g |
| Carbohydrate | 25g |
| of which sugars | 8g |
| Protein | 50g |
| Fibre | 0g |
| Salt | 3.5g |
| * 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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