Description
PROCESSING PROCEDURE
Boneless pork leg, seasoned with salt, black pepper and natural flavours.
The seasoning takes place over a period of approximately 7/10 months, in environments with constantly monitored temperature and relative humidity.
STORAGE
Storage Temperature: Refrigerated storage at +4°C – Std. U.R.
Product subject to the production of whitish surface mycelium during maturation and ageing due to mycelia typical of the product.
ADDITIONAL INGREDIENTS: E301 – E252
PRESERVATIVE: PRESENT WITH ANTIMICROBIAL (POTASSIUM NITRATE E252-CONC. REF. LAW) ref. lab. aut.
ANTIOXIDANT: PRESENT AS PROTECTORS AND ANTIOXIDANTS (ASCORBIC ACID AND 300 AND SODIUM ASCORBATE E252- COC. REF. LAW) ref. lab. aut.
ALLERGEIC SUBSTANCES NOT PRESENT
CEREALS CONTAINING GLUTEN (WHEAT RYE, BARLEY, OATS, SPELT, KAMUT OR THEIR HYBRIDIZED STRAINS) AND PRODUCTS THEREOF-CRUSTACEANS AND PRODUCTS BASED ON CRUSTACEANS-EGGS AND PRODUCTS BASED ON EGG-FISH AND PRODUCTS BASED ON FISH-PEANUTS AND PRODUCTS BASED ON PEANUTS-SOYA AND PRODUCTS BASED ON SOYA-MILK AND PRODUCTS BASED ON MILK INCLUDING LACTOSE-NUTS ALMONDS, HAZELNUTS, WALNUTS, CASHEW NUTS, PECANS, BRAZIL NUTS, PISTACHIOS, QUEENSLAND NUTS AND PRODUCTS DERIVATIVES – CELERY AND CELERY-BASED PRODUCTS – MUSTARD AND MUSTARD-BASED PRODUCTS – SESAME SEEDS AND DERIVATIVES – SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS ABOVE 10mg/Kg OR 10mg/l (AS SO2) – LUPIN AND LUPIN-BASED PRODUCTS – MOLLUSCS AND DERIVATIVES.
