A Taste of Sol Spanish Charcuterie Selection (150 g)
Sale Information
Description
Packed in a Protective Atmosphere for Freshness.Features
Serrano Ham, Salchichon & Chorizo Sliced, Delicious & Ready to Share
High in Protein Over 26g per Pack
Allergy Advice
| Milk | Contains |
Preparation & Usage
For full flavour open 10 minutes before serving.
Storage Guidelines
For best before see back of pack Keep refrigerated between 0°C & 4°C. Once open consume within 4 days & by date shown.
Storage & Usage
Keep Refrigerated
Ready to Eat
Storage Type
| Type | Chilled |
Manufacturer Address
Produced for: Atasteofsol, Bond Road, Alexandra Quay, D03 X2W0, Ireland.
Company Name
Atasteofsol
Company Address
Bond Road, Alexandra Quay, D03 X2W0, Ireland.
Email Helpline
@atasteofsol
Telephone Helpline
01 8881887
Return To
WWW.ATASTEOFSOL.COM Atasteofsol, Bond Road, Alexandra Quay, D03 X2W0, Ireland. T: 01 8881887
Sale Information
Description
Packed in a Protective Atmosphere for Freshness.Features
Serrano Ham, Salchichon & Chorizo Sliced, Delicious & Ready to Share
High in Protein Over 26g per Pack
Allergy Advice
| Milk | Contains |
Preparation & Usage
For full flavour open 10 minutes before serving.
Storage Guidelines
For best before see back of pack Keep refrigerated between 0°C & 4°C. Once open consume within 4 days & by date shown.
Storage & Usage
Keep Refrigerated
Ready to Eat
Storage Type
| Type | Chilled |
Manufacturer Address
Produced for: Atasteofsol, Bond Road, Alexandra Quay, D03 X2W0, Ireland.
Company Name
Atasteofsol
Company Address
Bond Road, Alexandra Quay, D03 X2W0, Ireland.
Email Helpline
@atasteofsol
Telephone Helpline
01 8881887
Return To
WWW.ATASTEOFSOL.COM Atasteofsol, Bond Road, Alexandra Quay, D03 X2W0, Ireland. T: 01 8881887
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.