IBERIAN HAMS
PDO - Protected Denomination of Origin
Domiciano García Spicy Sausage Cular Extra (820g)
Domiciano García Salchichón Cular Extra
A regular staple on any charcuterie board and can be used for tapas, served in bread rolls (bocadillos). This spicy sausage is often added to stews to give them a smoky flavour. A very versatile ingredient.
€21.46 | Kg
€17.60
What does “cular” mean in this Spanish cured sausage?
Well, it refers specifically to the casing used to stuff the spicy sausage 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 sausage, chorizo and salami, resulting in pieces that usually weigh around 850 grams. This casing is usually edible in Spanish charcuterie.
This Iberian spicy sausage (salchichón) cular is made with lean Iberian pork and spices, all stuffed into natural casings. Its curing process is slow and prolonged (3 to 4 months), which allows obtaining 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
Pork fat and lean, salt, dextrin, spices, lactose, dextrose, milk protein, milk powder, stabilizers (E-450i and E-452i), antioxidants (E-301 and E-331) and preservatives (E-252 and E-250). Natural casing.
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Nutrition
| Nutritional Information - per 100 grams | |
|---|---|
| Energy | 1907 Kj | 460 Kcal |
| Fats | 37.2g |
| of which are saturated | 19.9g |
| Carbohydrates | 1.3g |
| of which are sugars | 0.8g |
| Fibre | 0g |
| Proteins | 29.9g |
| Salt | 5.2g |
Storage
Keep refrigerated.
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 | 0.9 kg |
|---|---|
| Net Weight | 820g (Weight may vary) |
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