PeQu Pure Iberian Acorn Fed 6@PQ Pork Salami Sliced – 3.5oz (Salchichon Iberico Puro de Bellota 6@PQ – 100 Grs.

Highest category sausage made with pure acorn-fed free ranged pork meats.Seasoned with white and black pepper, nutmeg, cinnamon, garlic and salt. The mincemeat is marinated during 24 hours and immediately stuffed into the pig's intestine, closed in a particular way by twisting the intestine. Due to the high quality of iberian pork cuts it has a large period of air-cured maturity (at least 6 months). Approximate weight of the piece: 1,2 kgs (vacumm sealed). Price per piece.

About the Product

Iberian pork is an important content of monounsaturated fatty acids, especially oleic acid. Should Always choose food with a low-fat, although, in the diet is so important to the quality of fats as the amount.
The content of oleic acid in olive oil or avocado is known by most people. Their presence is not as known in the Iberian pork, rich in monounsaturated fatty acids, mainly in oleic acid, whose proportion in total fat, is higher than 45%.
Iberian pork is a complete food for inclusion in the overall diet, as it provides protein, zinc and iron of high bioavailability, and vitamins of group B. This type of meat remains one of the most important food for all population groups, as it is a good source of protein of excellent quality.
Lean pork, like pork tenderloin, only has 3.4% of total fat, the same content as a chicken thigh and nearly half the fresh tuna. Moreover, most of it is fat quality: 38% of the fat is oleic acid and more than 17% are polyunsaturated fatty acids.
Iberian pork, by their very nature, is considered within the group of white meat, because of their white fiber content and lower in fat and collagen. This means that it is a lean meat, moderate in calories and easy digestibility, and reduced saturated fatty acid content.
Therefore, the consumption of iberian pork is a healthy diet.

Salchichón de calidad suprema elaborado con carnes de cerdo ibérico puro criado totalmente en libertad y alimentado de bellotas y hierbas de la dehesa de Extremadura. Estos animales reponen 70 kilos durante la "montanera" ( peridodo de aprovechamiento de la bellota durante los meses de Noviembre a Marzo) disfrutando cada uno de al menos 2 hectareas de terreno adehesado. La mezcla se marina con pimienta negra, nuez moscada, canela, ajo y sal durante 24 horas e inmediatamente embuchada en tripa natural. Periodo de curación de 5 meses. Precio por cada 100 Grs.

Product in stock

Price: $5.40

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