Mixed Board of Painho + Cachaço - Black Pig - 70g - 155060
TASTING NOTE: Made with naturally cured Cachaço Paio and free-range Black Pig Painho, with unique aromas and a smooth, exceptionally tender texture, creating the perfect cured sausage board to impress your guests.
1. INGREDIENTS / ALLERGENS
Painho
Free-range Black Pig meat (Origin: EU) (93%), water, red pepper paste, salt, garlic, preservatives: (sodium nitrite and potassium nitrate) and antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate). Stuffed in a natural casing.
Cachaço Paio:
Free-range Black Pig meat (Origin: EU) (95%), salt, garlic, red pepper paste, water, preservatives: (sodium nitrite and potassium nitrate), antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate). Stuffed in an artificial casing. Smoked with holm oak firewood. Contains naturally occurring sugars.
2. NUTRITIONAL DECLARATION
- Energy: 1860 kJ / 1959 Kcal // 449 kJ / 473 Kcal
- Fat: 40 g // 40 g
- Of which saturates: 16 g // 16 g
- Carbohydrate: 2,5 g // 4,9 g
- Of which sugars: 0 g // 0 g
- Fibre: 0 g // 0 g
- Protein: 21 g // 22 g
- Salt: 4,4 g // 2,9 g
3. SENSORY CHARACTERISTICS
Painho // Cachaço Paio
Colour – Reddish, with a harmonious balance between lean meat and fat // Ruby red and marbled
Smell – Pleasant, mild holm oak aroma // Pleasant, mild holm oak aroma
Taste – Pleasant and mild, with an intense flavour // Slightly salty and persistent
Texture – Slightly fibrous and very tender // Smooth, tender and succulent
4. LABELLING / STORAGE CONDITIONS
Batch coding: numerical code assigned to the batch.
Storage conditions: vacuum-packed.
Storage instructions: store between 5ºC and 15ºC.
Best-before date: 6 months.
Preparation/Usage: ready to eat as presented.
Target consumers: all consumers, except those with hypertension or high cholesterol/triglyceride levels.
Metal Detector: V.
Veterinary control number: PT L-301.
Sociedade Ponto Verde symbol: bears the Sociedade Ponto Verde symbol.
