Factory/Shop: [email protected]
Restaurant: [email protected]
Restaurant: +34 987598497
Factory/Shop: 987598513 - +34 639931437
Ingredients: Extra Chorizo: Pork meat, sweet and sour paprika, salt, garlic and natural beef casing. Cured sausage: Lean pork, lard, onion, bread (wheat flour, yeast and salt), blood, sweet and sour paprika, salt, garlic and natural beef casing. Cured bacon: pork belly and salt. Marinated cured pork ribs: pork ribs, sweet and sour paprika, salt and garlic..
Smoked with oak wood.
Contains gluten
Store at room temperature, preferably in a cool, dry place..
Nutritional information (Average value per 100 g of product):
Energy value: | 2189.7 kJ - 523 kcal |
Fat: | 47,0g |
of which saturated | 18,0g |
Carbohydrates: | <3.0 g |
of which sugars | <0.0 g |
Proteins: | 20,0 g |
Salt: | 4.0 g |
Net weight: 800 g (approx.)
Receive your order between Friday, 19 April and Wednesday, 24 April
Receive your order between Friday, 19 April and Wednesday, 24 April
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Bean selection: It is important to select beans of good quality to obtain an optimal result. If you have the opportunity, choose beans of the "fabes" variety from Asturias, which are the most suitable for this recipe. If not, you can use other varieties such as white beans or pinto beans. We recommend you to combine it with our fabes asturianas.
Soaking the beans: It is essential to soak the beans for at least 12 hours before cooking. This will help to soften them and reduce the cooking time. It is advisable to change the soaking water several times to eliminate impurities and starch.
Preparation of the sofrito: The sofrito is one of the key elements of the fabada asturiana. To prepare it, cut the onion and garlic into small pieces and fry them in olive oil until golden brown. Then add the chorizo and bacon cut into pieces and fry for a few more minutes.
Cooking: After soaking the beans and making the sofrito, it is time to cook everything together. Put the beans in a large pot with cold water and add the sofrito and the fabada mix. Add water if necessary to cover the beans. Cook over medium-low heat for about 2 hours and a half, until the beans are tender. Halfway through cooking, add the veal shank cut into chunks.
Presentation: Asturian fabada is traditionally served in individual earthenware casseroles. It can be accompanied with freshly baked bread and natural cider. Enjoy!