The Alentejo Black Pork Breed is descended from the “Sus mediterraneus” (southern wild boar), deriving from the Iberian or Romanesque trunk. Due to its genetics and the inexistence of crossings with other breeds, it has a greater capacity to infiltrate intramuscular fat. This explains the marbled ribs that give the meat a unique greasiness and texture and an unmistakable taste and aroma.
Made from black pork, sweet pepper, wine and cumin.
Ideal for baking and baking.
Black pork, pepper paste, sugars, modified starch, emulsifiers (E-450 and E-452), milk proteins, antioxidants (E-300, E-301, E-331 and E-575 ), wine, salt, sweet peppers, garlic, preservatives (E-250 and E-252), spices.
Average values per 100g:
Lipids 35g, of which saturated fatty acids 16g;
Carbohydrates 3g, of which 0.5g sugars;