Raw smoked balleron
Dry cured balleron (aged in naturalspices for 3 weeks), then smoked withcold smoke of a natural smokehouse. Cold smoke temperature minimizesleakage of vitamins, micro and macroelements contained in pork.
0
added phosphates, dyes, allergens, sodium glutamate
120
gram of meat per 100gram of product
Energy value 1321 kJ/319 kcal
fat 27g
of which: saturated fatty acids 12g,
carbohydrates <0. 5g
of which: sugars <0. 5g,
20g protein,
salt 4. 1g
0,8-1,1 kg
60 days from production date
VAC
2-7c
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