Description
PROCESSING PROCEDURE
The meat is minced with a diameter of about 3.5 mm and everything is seasoned with salt, black pepper and natural aromas, then the mixture is expertly stuffed into synthetic casings. The temperature and relative humidity are constantly monitored. The maturing process takes place over a period of about 60-80 days.
STORAGE
Storage Temperature: Refrigerated storage A + 4°C – U.R. Std. Product subject to the production of whitish superficial mycelium during maturation and aging due to mycelium typical of the product.
COVERING: NATURAL CASING (FOR FOOD BAGGAGE WITH A THIN STRING CLOSURE)
ADDITIONAL INGREDIENTS: ADD. E 301 – E 250
PREVIOUS: 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-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: 6 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.
