ES
FR
DE
Factory/Shop: [email protected]
Restaurant: [email protected]
Restaurant: +34 987598497
Factory/Shop: 987598513 - +34 639931437
Complements for Fabada
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
Receive your order between Tuesday, 8 July and Thursday, 10 July
Receive your order between Tuesday, 8 July and Thursday, 10 July
Do you love Asturian fabada, but don't have time to buy all the ingredients separately?
Our fabada mix is the ideal solution for you. It includes an exclusive selection of high quality sausages, all in a single pack. Enjoy authentic Asturian cuisine without leaving home.
Tips for cooking Fabada Asturiana
Soaking: Soak the beans together with the products of the fabada preparation for at least 12 hours before cooking.
Preparation of the sofrito: The sofrito is key in Asturian fabada. Finely chop the onion and garlic and fry them in olive oil until golden brown. Then add the ingredients of the fabada mix and fry for a few more minutes to enhance the flavour.
Cooking: After soaking the beans and preparing the sofrito, it is time to cook. Place the beans in a large pot with cold water, add the sofrito and the fabada mix. Make sure the water covers the beans. Cook over medium-low heat for about 2.5 hours, until the beans are tender. Halfway through the cooking time, you can add some diced veal knuckle.
Presentation: Serve the fabada asturiana in individual earthenware casseroles, accompanied by freshly baked bread and natural cider.
