Domiciano García Chorizo Cular Extra (1Kg)

Domiciano García Chorizo Cular Extra

Ideal for tapas, charcuterie boards, served in bread rolls (bocadillos), sometimes with cheese but make sure to cut it very finely. This chorizo cular is often added to stews for extra flavour and gives them a smoky flavour.

€22.10 | Kg

€22.10

SKU: CH10024 Categories: , , , , Tags: , Brand:
selection of spanish charcuterie on a board

What does “cular” mean in this Spanish cured chorizo?

Well, it refers specifically to the casing used to stuff the chorizo ingredients. This corresponds to the last section of the pig’s intestine. Its thickness can vary between 45 and 70 mm. The larger diameter of the sausage makes it necessary to use a different drying and maturation process than other types of chorizo and salami, resulting in pieces that usually weigh around 850 grams. This casing is usually edible in Spanish charcuterie.

This chorizo cular is made with lean pork and spices, all stuffed into natural casings. Its curing process is slow and prolonged (3 to 4 months), which gives it a delicious balance of texture, flavour and aroma.

The “Extra” in Spanish charcuterie refers to higher quality ingredients or processes used such as longer curing time or methods used.

Ingredients

Iberian lean pork, salt, paprika, dextrin, lactose, dextrose, milk protein, spices, milk powder, emulsifiers (E-450i, E-452i, E-451i), preservatives (E-252, E-250), acidity regulator E-331iii, olive oil and sage oleoresin.

Nutrition

Nutritional Information - per 100 grams
Energy 1743Kj | 420 Kcal
Fats 33.5g
  of which are saturated 12.8g
Carbohydrates 1.1g
  of which are sugars 1.5g
Fibre 0g
Proteins 25.4g
Salt 3.7g

Storage

Store in cool dry location.
Typical shelf-life of 3 months in original packaging.
Always check package instructions when it arrives for specific information.

Fecha de consumo preferente means best before date, and Fecha de caducidad means expiry date. Date formats on Spanish products are the same as in Ireland, i.e. dd/mm/yyyy.

All cured meats are best served at room temperature so remove from storage location at least 20 minutes before serving. 

Producer

Produced by:

Sucesores de Domingo Garcia SA,
Av. La Salle 93,
37008 Salamanca,
Spain

Weight 1.01 kg
Net Weight

1Kg (approx. weight)

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