Sausage is a food deeply rooted in the Mediterranean diet and Spanish gastronomy. It is recommended to limit its consumption to 2 or 3 times a week, but can all sausages be put in the same bag? What should we look for when choosing which sausage we buy?

It is clear that not all sausages are the same and there are enormous differences. Among the types of sausage, ham is not the same as mortadella or a sausage, and also among the same types of sausage, its manufacturing process and ingredients are decisive.

If you are a sausage lover and you tend to consume it on a more or less regular basis, these are the things that you have to take into account to ensure that you are consuming a quality product and that it is not harmful to your body, always keeping in mind that consumption It should be moderate.

1. Carne

Low quality meat is used in most industrial sausages. Sometimes it even comes from the offal and waste that remains throughout the manufacturing process. The proteins in these products are of low quality and have a large amount of saturated fat.

On the contrary, there are sausages, as in our case, that are made using only noble parts of the pig. Pigs on the other hand raised in freedom and fed with acorns and organic cereal that we grow ourselves.

With this you obtain a sausage with quality meat and fatty acids.

2. Ingredients

It is essential to stop and read the labels. It is clear that eating a sausage that has been made only from natural ingredients is not the same as one that, in addition to these ingredients, contains many other additives that are added in order to modify its organoleptic characteristics and guarantee its conservation. In general, when a product contains many additives, we should be wary since normally the more additives, the worse the quality of the meat used.

In our case, all our sausages are made with only four ingredients maximum, all natural and from organic farming.

3. Nutritional properties

Sausages are a source of proteins, minerals, B vitamins and fatty acids.

The most common fats in sausages are unsaturated fats, which prevent the accumulation of bad cholesterol. But not all sausages have the same proportion of fat. There are leaner and healthier ones, such as serrano ham or loin, or fattier ones such as chorizo ​​and salchichón.

And within this difference, those that have been made with meat from animals raised in the wild and fed with acorns and organic cereal, like our case, have a higher quality of the fat that their meat presents, with high amounts of oleic acid.

Therefore, our recommendation is that if you want to enjoy a good sausage in moderation while still taking care of your health, always read the product labels, and value above all the quality, origin and manufacturing before the quantity and price. .