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Sobrasadería - Chocolate

€11.50 Save 15%
€13.53
VAT included

This dried pork sausage is the perfect combination of sweet and salty. An explosion of perfectly combined flavours with a very pleasant finish and a characteristic bitter-sweet finishing touch thanks to the 70% cocoa used.

This meat product with two to four months of drying matures and develops at the same time with the chocolate Valrhona it is mixed with. The nuances of the chocolate and the meat of the black pig merge into a new, subtle, but tasty and persistent flavour.

This meat product with two to four months of drying matures and develops at the same time with the chocolate Valrhona it is mixed with. The nuances of the chocolate and the meat of the black pig merge into a new, subtle, but tasty and persistent flavour.

INGREDIENTS
Pork bacon (antioxidants E-320, E-321), lean pork, 10% chocolate (cocoa mass, sugar, lean cocoa powder, emulsifier, lecithin, natural vanilla flavor), paprika Tap De Cortí, salt, spices and natural casing.


MAY CONTAIN TRCES OF NUTS, MILK PROTEIN AND GLUTEN


SAUSAGE IN NATURAL CASE
Natural casing


AIR DRYING
In a dryer at a temperature between 12-16oC. Controlled humidity between 75% and 85%.


LABEL
Product information label.


WEIGHT
About 325 - 375 grams.


STORAGE
Store in a cool and dry place.


DOCUMENTATION
Delivery note.


TRANSPORT
Refrigerated vehicle.


PREPARATION
Product ready to eat without the need for any additional cooking process.

Download nutritional information

Energetic value

Proteins

Carbohydrates

Sugar

Fats

Saturated fats

Salt

504 kcal 12g 6,6g 0,5g 48g 24g 2,1

Shape: Irregularly cylindrical, determined by the morphology of the intestine.


Appearance: The surface of the sausage is orange-red due to the colour of the Tap de Cortí paprika. Smooth or slightly rough, without whitish mould.


Sausage mass: Soft, inelastic, sticky, cohesive, oily, a bit fibrous and with a red appearance due to the Tap de Cortí paprika.


Flavour and aroma: Characteristic with a clear perception of the presence of the Tap de Cortí paprika. The bitter chocolate combines with the taste of the sobrasada.

The process

How do we produce our meat?

We sow our grain

We take care of our grain in our own fields

Traditional cultivation

We work the field like our ancestors did to make sure the grain grows properly

We process the grain

And we turn it into natural food that we can feed our animals with

Free range animals

We feed our animals with our own food and let them grow freely

We process the meat

Immediately after slaughtering, we process the meat to make our products

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