Product Description
This preserve by Real Conservera is prepared with Patagonian small squids from the Atlantic Ocean, prepared manually to guarantee a perfect preserve, with an intense flavor and elegant presentation.
As soon as the squids arrive at the factory, they are manually cleaned and the skin, wings, viscera, eyes and mouth are removed. They are then turned over and the peritoneum is removed. After being cleaned, they are stuffed with their own tentacles. Afterwards, they are cooked in pans and manually packed. The covering liquid is olive oil (85% refined and 15% virgin).
Canned squid should be kept in dry places at room temperature. These preserves are kept in perfect condition for 4 to 6 years.
To enjoy these squids, we recommend that you enjoy them directly without preparation or with brown rice combined with cherry tomatoes and quinoa accompany with white wine.
Ingredients:
SQUID (MOLUSCO), olive oil and salt.
Allergens:
See ingredients in UPPERCASE. May contain traces of fish and crustacean.
Storage:
Store in a cool, dry place. Once the container is opened, keep it in refrigerator, consume within 24h.
Usage Suggestions:
Try it straight from the canning jar or accompany it with brown rice combined with cherry tomatoes and quinoa.
Country of Origin:
Spain
Nutritional information:
| Nutrition Declaration (Typical Values): | Per 100g |
|---|---|
| Energy | 1034kJ 247kcal |
| Fat of wich saturates |
15,6g 2g |
| Carbohydrate of which sugars |
9,6g <1g |
| Protein | 17,1g |
| Salt | <1g |
Veterinary Registration:
ES 12.19314/PO CE
Distributed by:
Socilink Lda
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
