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  • brindisa charcuterie selection ham loin chorizo salchichon
  • brindisa charcuterie selection ham loin chorizo salchichon

Iglesias Serrano Charcuterie Selection 200g

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DESCRIPTION

Cárnicas Iglesias have been curing hams and chorizos since 1928. The careful craftsmanship behind their fine ibérico hams also produces the serrano ham and charcuterie in this selection.

The Iglesias Charcuterie Selection contains thin slices of the classic Spanish charcuterie quartet:

  • Serrano ham
  • Lomo (pork loin) - cured with a touch of oregano
  • Salchich√≥n (salami) - cured with a bit of black pepper
  • Chorizo - made with piment√≥n dulce

Keep in a cool and dry place.

Nutritional Information:

  

UoM

Value

Ham

Loin

Chor.

Salch.

Energy 

kJ

1312

867

1791

1509

kcal

316

206

432

364

Fat

g

22

5

36

27

  of which saturates

g

8.5

1.8

14

11

Carbohydrate

g

1.3

1.6

0.6

1.9

  of which sugars

g

0.6

0.8

0.6

0.8

Protein

g

28

39

26

27

Salt

g

5.1

3.2

3.4

3.7


ALLERGENS: 

Chorizo: MILK, LACTOSE 

Salchichón: MILK, LACTOSE

INGREDIENTS Serrano ham: Pork, salt, sugar, antioxidant: E301, preservatives: E250 and E252. Made with 107g of Spanish pork per 100g of ham. Chorizo: Spanish pork, salt, paprika, garlic, oregano, LACTOSE, dextrose, MILK protein, skimmed MILK, preservatives: E252 and E250. Made with 145g of Spanish pork per 100g of chorizo. Salchich√≥n: Spanish pork, salt, LACTOSE, dextrose, MILK protein, skimmed MILK, white pepper, black pepper, nutmeg, antioxidants: E300, E301 and E331, colour: E120, sugar, preservatives: E250 and E252. Made with 145g of Spanish pork per 100g of salchich√≥n. Loin: Spanish pork, salt, paprika, garlic, sugar, oregano, antioxidants: E301 and E331, preservatives: E252 and E250. Made with 160g of Spanish pork per 100g of loin. STORAGE & CARE Keep refrigerated below 8¬įC.
Nutrition - Per 100g
Energy See Description
Fat
   of which saturates
Carbohydrate
   of which sugars
Protein
Fibre
Salt
* Typical values per 100g

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