The salame is produced by the fermentation of raw meat, mainly mince, bacon and shoulder, coarsely ground, mixed with salt and various other natural spices and left to mature in a controlled environment. Cured with paprika and red peppers creating a very hot, coarse cut salame with a spicy and pleasant after-taste.
Ingredients
Pork meat, salt, aromas, natural aromas, dextrose, antioxidant: E300, preservatives: E250,E252.
Nutrition
Typical Values per 100 g
Energy 1487 kJ/359 kcal
Fat 31 g
of which saturates 12 g
Carbohydrate <0,5 g
of which sugars <0,5 g
Fibre 4,7 g
Protein 20 g
Salt 3,9 g