DESCRIPTION
Brave Bull Salchichon, a unique delicacy made with lean premium meat from brave bulls and Iberian pork jowl, giving it the juiciness you crave in a good salchichon.
Sabor Bravo is a family business based in Candeleda, Avila. They have been involved on the bull trading business for years and decided to extend their business lines to bring you a really unique and delicious cured meat. Their bulls graze freely and peacefully in the family estate, surrounded by the picturesque landscapes of Sierra de Gredos Avila, Castile and Leon, Spain.
Brave Bull Salchichon is a true testament to our commitment to providing gourmet Spanish delicacies.
From:
Candeleda, Avila Castile and Leon, Spain.
Net weight:
Aprox 360g.
INGREDIENTS
- Brave bull lean meat (70%): We carefully select lean meat from brave bulls renowned for their robust flavor and tender texture.
- Iberian pork jowl (30%): The addition of Iberian pork jowl, known for its marbling and richness, enhances the succulence and overall taste of the Salchichon.
- Black Pepper, salt, garlic and oregano: These traditional spices and seasonings are skilfully combined to create a harmonious flavor profile that complements the meat perfectly.
Gluten-free
| NUTRITION | PER 100g |
| Energy | 417 kcal |
| Fat | 32.00 g |
| of which saturated | 13.00 g |
| Carbohydrate | 3.07 g |
| of which sugar | 0.90 g |
| Protein | 14.12 g |
| Salt | 3.02 g |
STORAGE & CARE
How to consume our product?
To fully appreciate the rich flavours of Bull Salchichon, we recommend opening the vacuum-sealed package at least 30 minutes before consuming. This allows the salchichon to breathe and enhances its aroma.
When it comes to slicing the cured meat, it’s essential to use a long and sharp knife. By doing so, you can achieve thin slices that practically melt in your mouth, providing an exquisite culinary experience.
As a helpful tip, you can remove the skin from the salchichon before cutting. Begin by making an incision in the skin around the salchichon, followed by another perpendicular incision. Gently pull the skin, and you will observe how it separates effortlessly from the meat. This method saves time and effort compared to removing the skin from each slice individually.
Once the skin is removed, position your finger horizontally where you desire to cut the slice, and carefully slice through. Remember, the thinner the slice, the better, as it enhances the texture and enjoyment of the salchichon.
How to store our product?
To maintain the quality and freshness of Bull salchichon, store it refrigerated between 4 and 10 degrees Celsius. It is advisable to keep the salchichon in its original vacuum-sealed packaging, as this ensures optimal preservation.
