Mixed Painho + Cachaço Board - Black Pork - 70g - 155060
TASTING NOTE: Made with naturally cured Cachaço Sausage and Free-Range Black Pork Painho, with unique aromas and a smooth, exceptionally tender texture, making this the perfect cured sausage board to impress your guests.
1. INGREDIENTS / ALLERGENS
Painho
Free-Range Black Pork (Origin: EU) (93%), water, red pepper paste, salt, garlic, preservatives: (sodium nitrite and potassium nitrate), and antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate). Stuffed into a natural casing.
Cachaço Sausage:
Free-Range Black Pork (Origin: EU) (95%), salt, garlic, red pepper paste, water, preservatives: (sodium nitrite and potassium nitrate), antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate). Stuffed into an artificial casing. Smoked with holm oak wood. Contains naturally occurring sugars.
2. NUTRITIONAL INFORMATION
- 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 Sausage
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 // Lightly salted and persistent
Texture – Slightly fibrous and very soft // Smooth, tender and juicy
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/Use: consume as presented.
Target consumers: any consumer, except people 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.
