Características de la morcilla blanca de la comarca de "Las Cuatro Villas". I. Elaboración y composición química

The «morcilla blanca» (White Sausage), from «Las Cuatro Villas» (Jaen Spain), is a boiled handerafted meat product, made from pork and lard, eggs, salt and natural spices ; it is encased into natural hog or beef casings, in a string shape, 30-40 mm diameter. It is consumed in fresh, with approximately one month of shelf life in chilling. The «morcilla blanca» chemical composition was as follows : 41,50 ± ± 4,38%, in water content ; proteins, 17,10 ± 1,84% ; fat, 33,66 ± 2,68% ; carbohidratos, 5,20 ± 2,97% ; and ashes, 2,54 ± 0,37%. The salt level dry matter was 3,57 ± 0,44%.