Fermin Dry Cured Iberico Pork Sausage
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Directions
Keep refrigerated. Fermin recommends opening the packet 10 minutes before serving to enjoy its properties, keeping it at room temperature (between 20-22 degrees C).
Description
Fermin Dry Cured Iberico Pork Sausage. A cut above. Est. no 27. Jose Andres. Special packaging locks in freshness. Produced from Iberico pig, the legendary breed of pig from Spain.Other Description
Produced from iberico pig. Popularly known as Pata Negra or Black Hoof, our Iberico pig is a descendant of the wild boar. The Iberico breed is used by Fermin to produce the highest quality dry cured products, with unsurpassed taste and aroma. www.embutidosfermin.com.Nutrition Facts
Serving Size: 28.0 g
Servings per Container: 2
| Energy | 140 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 21 mg |
| Sodium | 470 mg |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 7 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 6 |
Ingredients
Iberico Pork, Salt, Seasoning (Dextrin, Dextrose), Garlic, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potassium Nitrate, Sodium Ascorbate), Nutmeg, Black Pepper, White Pepper.UPC
00818003010823