a charcuterie board selection, salchichon, chorizo, lomo (loin) and serrano ham. Yellow tomatoes at the back
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  • a charcuterie board selection, salchichon, chorizo, lomo (loin) and serrano ham. Yellow tomatoes at the back
  • brindisa charcuterie selection ham loin chorizo salchichon

Iglesias Serrano Charcuterie Selection 200g

£0.00

IN STOCK
FREE OVER £60

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
  • Salchichón (salami) - cured with a bit of black pepper
  • Chorizo - made with pimentón 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

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. Salchichón: 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 salchichón. 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 in a cool and dry place. Once opened, keep refrigerated and consume within 7 days.

Nutrition

Nutrition - Per 100g
Energy See Description
Fat
   of which saturates
Carbohydrate
   of which sugars
Protein
Fibre
Salt
* Typical values per 100g

DELIVERY

Mainland UK Delivery

  • Our standard delivery charge for Mainland UK postcodes is £4.50, excluding the Scottish Highlands and Northern Ireland. Saturday delivery is available for £10 for mainland UK postcodes.
  • Orders placed before 11:00 am are eligible for next working day delivery (Tuesday to Saturday) between 8:00 am and 6:00 pm.
  • Orders placed after 11:00 am will be despatched on the next available delivery day, unless a later date is selected.
  • Please note that we do not deliver Sunday and Monday. Orders placed after 11:00 am on Fridays will be despatched after the weekend for delivery from Tuesday onwards.
  • Our courier, DPD, will send a notification on the day of delivery with a one-hour delivery window to help you plan your day.
  • During checkout, you can select your preferred delivery date (Tuesday to Saturday). Orders can be scheduled up to 30 days in advance.
  • You may also specify a 'safe' place for your delivery if no one will be available to receive it. Please be aware that we cannot request specific delivery times or calls from the driver.

Scottish Highlands, Northern Ireland, and Off Mainland UK

  • Due to Brexit-related courier restrictions, we are unable to ship to Northern Ireland.
  • For postcodes in the Scottish Highlands, our delivery charge is £14.95. This is typically a 48-hour service, but delivery can take up to 3 days.
  • Orders over £100 to the Scottish Highlands and Off Mainland UK qualify for free delivery.

Jersey & Guernsey

  • For deliveries to Jersey and Guernsey, please place your orders directly with our agents, Fungi Delecti.
  • Fungi Delecti typically delivers to Jersey within 1-2 days and to Guernsey once per week.

If you have any questions, please don’t hesitate to contact our team on webcontact@brindisa.com

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