Majorcan sobrasada from black pigs Munar

Made with meat from the Majorcan black pig (porc negre). Over 30% of the mixture of ground pork and fat comes from the best parts of the pig: ham, shoulder, loin and rump. The sausage is stuffed into natural colon casings, sewn and tied by hand, and cured naturally.

Pork fat and lean meat (minimum 90%); red pepper (pebre bord), salt, spices, sugar, dextrose, emulsifiers (polyphosphates), preservatives (potassium nitrate) and antioxidants (sodium ascorbate, BHA and BHT). GLUTEN AND LACTOSE FREE.

Water: 30 gr max.
Lipids: 80 gr max.
Proteins: 13 gr min.
Glucides: 2,5 gr max.
(approximate values per 100 g)

Store between 6ºC and 18ºC at 70-80% humidity.

In summer, keep in the refrigerator up to 30 days after opening.

Minimum 2 months after delivery.

Outer appearance: Smooth surface and irregular cylindrical shape, determined by the morphology of the casing. Dark red color.

Texture and flavor: Soft, compact, oily, non-fibrous paté. Intense flavor with the pepper clearly perceptible.

It is usually served as an aperitif or snack, spread on toast at ambient temperature or slightly warmed. Also in pizza toppings. It goes well with figs, almonds, honey, jam and vegetable preserves.