Pork rinds, better known as roxóns in Galicia, are one of the tastiest cured meats you can find. The Galician pork rinds we offer at Montepicato have undergone a traditional frying process to develop a unique and characteristic flavor that delights any Galician.
CHICHARRONES, THE MOST GOURMET GALICIAN SAUSAGE
If you want to try and discover the flavor of pork rinds, this is the perfect opportunity, because the cured pork rinds we make at Embutidos Montepicato are a gourmet product with a flavor that will transport you to Galicia.
WHAT ARE CHICHARRONES OR ROXÓNS?
Chicharrones are a type of pork rind that can be found in various forms and preparations across several cultures, especially in Spain and Latin America. One such culture is Galician cuisine, where they are called roxóns and are particularly typical during the pig slaughtering season.
Pork rinds are meant to be eaten in slices and the best way to do so, at least in our opinion, is to eat them with good Galician bread.
WHERE DO THE PORK RINDS COME FROM?
To prepare our succulent Galician roxóns we can use various fresh pork cuts that have a high fat content: lean meat, bacon, jowl, etc.
Although they can also be prepared as loose pieces of meat, the pressed version of chicharrones is the one we at Embutidos Montepicato like best, and that's why we prepare it stuffed into casings, so that it can retain its flavor for much longer and become a succulent little treat to enjoy on the most special occasions.
INGREDIENTS
Cooked pork bacon and salt
NUTRITIONAL INFORMATION
| PER 100 GR | |
| Energy value | 1932.76 kj/460.18 kcal |
| FATS | 38.91 gr |
| Of which saturated | 7.14 gr |
| CARBOHYDRATES | <0.1 gr |
| Of which saturated | <0.1 gr |
| PROTEINS | 27.51 gr |
| Salt | 1.42 gr |
PRESENTATION
Box of approximately 400g.