from Waitrose free range, Spanish chorizo ibérico de bellota, 24 slices
£2.99 (£3.99 per 100g)
Produced from black hooved Iberico pigs that roam freely in Spanish oak woodlands and meadows grazing on wild plants and herbs, during the autumn, the pigs double their weight feeding on acorns (bellota). The Pimenton seasoned pork sausage is placed in a natural casing and hung in cellars where it is aged and dried for a minimum of 3 months. It is the seasoning "Pimenton de la Vera", a Spanish regional paprika, which imparts a distinctly smoky woody aroma and flavour to the finished Chorizo.
|Typical values||per 100g||per 2 slices|
|Energy||1953 kj||133 kj|
|Energy||472 kcal||32 kcal|
|Protein||24.4 g||1.66 g|
|Carbohydrate||1.0 g||0.068 g|
|Sugars||0.1 g||0.007 g|
|Fat||41.1 g||2.80 g|
|Saturates||16.3 g||1.11 g|
|Fibre||1.3 g||0.089 g|
|Sodium||1.43 g||0.098 g|
Pork, salt, paprika, dried skimmed milk, oregano, garlic powder, preservatives potassium nitrate and sodium nitrite, acidity regulator sodium citrates, Prepared with 145g of pork per 100g of product. Moisture is lost during curing and maturation.
Preparation & Storage
Keep refrigerated below 5ºC For use by date see front of pack Once pack is opened consume within 2 days Do not exceed use by date
|film||Plastic - Other||Yes|
|label-glued||Paper & card||No|
|tray||Plastic - Other||Yes|
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email firstname.lastname@example.org. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.