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
Cured Meats
Chorizo Sliced
Price £4.40
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
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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: | ||||
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