The artisanal sausage is made with selected pork pulp stuffed into casing with the addition of salt, black pepper, and other spices. The curing process is completed in no less than 6 weeks, during which the product reaches optimal maturation that ensures exceptional nutritional and dietary quality.
Price VAT included
The artisanal sausage is made with selected pork pulp stuffed into casing with the addition of salt, black pepper, and other spices. The curing process is completed in no less than 6 weeks, during which the product reaches optimal maturation that ensures exceptional nutritional and dietary quality.
| Energy (kcal) | 402 |
| Carbohydrates (g) | 1.7 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 24.6 |
| of which Saturates (g) | 7.9 |
| Protein (g) | 43.51 |
| Sale (g) | 4.5 |
