Smoked eel with saffron from La Mancha
100 g, 300 g – 500 g
5 days from time of packaging
Between 1 and 3C
EEL (Anguila anguilla) (98%), saffron (0.1%), salt, sugar, black pepper and natural smoke.
eels from specimens of between 2 and 3 kg. We recommend eating at room temperature or to cover sautéed vegetables or boiled rice. We recommend eating the skin cold or fried and crunchy