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Sobrasadería - Blue cheese

€11.50 Save 15%
€13.53
VAT included

Here innovation also plays an important role. This product matures and develops at the same time as a blue cheese, a raw milk cheese produced in one of the best dairies in Spain. The nuances of these spectacular products merge into a new, subtle, but intense and persistent taste. The gentle drying leads to this spectacular product.

Producto agotado en estos momentos

This meat product with two to four months air-drying develops and matures at the same time as the delicious blue cheese with which it is combined. The nuances of the dairy product and the meat of the black pig mix together and create a new, subtle, but intense and persistent flavour.

INGREDIENTS
Pork bacon (antioxidants E-320, E-321), lean pork, blue cheese (raw cow's milk, rennet, salt and lactic ferments), paprika Tap De Cortí, salt, spices and natural casing.


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 2,1g

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, with pieces of blue cheese.


Flavour and aroma: Characteristic with a clear perception of the presence of the Tap de Cortí paprika. The first flavour you taste is sobrasada, followed by the sublime flavour of the blue cheese.

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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