Description
PROCESSING PROCEDURE
Selected and boned pork leg, seasoned with salt, black pepper and natural flavours. Temperature and relative humidity are constantly monitored. Maturing 12 months or more depending on the size.
STORAGE
Storage Temperature: Refrigerated storage at + 10°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: E250 – 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
(WHEAT RYE, BARLEY, OATS, SPELT, KAMUT OR THEIR HYBRIDIZED STRAINS) AND PRODUCTS DERIVED FROM IT-CRUSTACEANS AND PRODUCTS BASED ON CRUSTACEANS-EGGS AND PRODUCTS BASED ON EGG-FISH AND PRODUCTS BASED ON FISH-PEANUTS AND PRODUCTS BASED ON PEANUTS SOY AND PRODUCTS BASED ON SOY-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-SULPHURRICANE AND SULPHITES IN CONCENTRATIONS ABOVE 10mg/Kg OR 10 mg/l (AS SO2)-LUPIN AND LUPIN-BASED PRODUCTS-MOLLUSCS AND DERIVATIVES.
T.M.C: Whole product 12 months from the packaging date.
PACKAGING: Plastic film – bi-laminated food film, bi-extruded type.
PACKAGING: Rigid exterior – semi-rigid film, pack type: vacuum packer.
