Cured Meats

Chorizo Sliced

Price £3.30

Our exceptional Spanish chorizo makes good use of paprika, which gives it a bright red colour and makes it taste deeply smoky and wonderfully spicy. Add this to any platter and watch your guest’s eyes light up

Unit: 300GM

Shelf Life: 3 Months

Storage: 0°C to 4°C

Available on back-order

SKU: 13-009 Category:

Description

Our exceptional Spanish chorizo makes good use of paprika, which gives it a bright red colour and makes it taste deeply smoky and wonderfully spicy. Add this to any platter and watch your guest’s eyes light up

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Ingredient Name % Quid (% Breakdown) Grade/ Specification Country of Origin Ingredient’s Supplier
1. Pork 91 Spain Grup Baucells, Fribin, Patel etc
2. Salt 3.2 Spain Suescun, Anvisa, Mané ibérica
3. Lactose 2.535 France Mané ibérica
3. Paprika 1.5 Spain J.L. Mateos, Orencio Hoyo, J.L. Dominguez, J.M. Fuster
4. Dextrose 0.5 Spain Mané ibérica
5. Sugar 0.4 Spain Mané ibérica
6. Milk proteins 0.3 Holland Sakana /DMV Ingredients
7. Garlic 0.3 Spain Ajos Izquierdo / Ajopel
8, Antioxidant (E-331iii) 0.06 Belgium Mané ibérica
9, Antioxidant (E-316) 0.03 China Mané ibérica
10. Antioxidant (rosemary extract) 0.003 Spain Anvisa
11. Paprika extract 0.1 Spain/ Peru/ South Africa Evesa
12. Spices 0.04 Spain Mané ibérica
13. Preservative (E-250) 0.014 Germany Anvisa
14. Preservative (E-252) 0.008 Poland Anvisa
15. Colour (E-120) 0.01 Peru CHR Hansen
16. Surface preservative (E-202) 0.01 Germany Brenntag
Compound ingredients % Quid (% Breakdown) Grade/ Specification Country of Origin Ingredient’s Supplier
Nutritional:
Nutrient (g) Quantity per 100g/100ml Test method or source used Frequency
Energy kJ: 1316 Calculation
kcal: 317
Fat 24 Soxhlet/ Acid Hidrolysis
of which Saturates 9.8 gas chromatography
Mono-unsaturated
Polyunsaturated
Carbohydrate 3.0 Calculation
of which Sugars 1.8 Luff Schoorl
Fibre 0.4
Protein 22
Sodium
Equivalent as Salt 4.2
Laboratory Information
Name of lab used: EUROFINS/ Analiza
Lab Accreditation: ENAC
Date of certificate / certificate number: