Blood sausage
This sausage is made of pork meat and fat, laid in salt , wine and garlic, to which fresh pork blood is added after a few days, as well as several spices, which give it an intense savour and flavor.
After the filling, the sausage is dried at a traditional fumatory.
How to consume:
This sausage is made to be cooked, eventually to make part of the traditional “Cozido À Portuguesa” or even grilled and sliced to go as a starter.
Packaging:
- Product in modified atmosphere packaging
|
Sausage in banana |
shape Rouns sausage |
|
Packed in vacuum
|
Packed in modified atmosphere |
Package Packed in modified atmosphere package |
Primary package: |
Pair package |
In bulk package |
Individual package |
In bulk package |
Type of package |
Vacuum package
(140 x 250)
mm |
Package
(370 x 400)
mm |
Package
(140 x 350)
mm |
Package
( 370 mm x 400 mm ) |
Units per package: |
2 un |
25 un. |
1 un |
10 un |
Approximately weight per package: |
0.200 kg |
2.500 kg |
0.180 kg |
1.800 kg |
Secondary packaging: |
Small box |
Big box |
Small box |
Small box |
Big box |
Type of package Carton box |
Carton box
(390 x 252 x 233)
mm |
Carton box
(580 x 365 x 233)
mm |
Carton box
(390 x 252 x 165)
mm |
Carton box
(390 x 252 x 233)
mm |
Carton box
(580 x 365 x 233)
mm |
Number of packages per carton box: |
35 |
8 |
35 |
4 |
15 |
Medium weight per carton box: |
7.0 kg |
20.0 kg |
6.300 kg |
7.200 kg |
27.0 kg |
Storage conditions: Keep between 0º and 5ºC.
3 months validity (90 days)
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