Description
PROCESSING PROCEDURE
The meat is minced with a diameter of about 0.5 cm. Cubes of fat taken from the front part of the loin near the neck are added to the mixture. The whole is seasoned with salt, black pepper, natural aromas. The mixture is then stuffed and pressed to perfection. The temperature and relative humidity are constantly monitored. The maturing process takes place over a period of about 40-50 days.
STORAGE
Storage Temperature: Refrigerated storage at +4°C – Std. U.R. 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 THIN STRING CLOSURE)
ADDITIONAL INGREDIENTS: E301 – E250
PREVIOUS: PRESENT WITH ANTIMICROBIAL (POTASSIUM NITRATE E252-CONC.REF.LEGGE) ref. lab. aut.
ANTIOXIDANT: PRESENT AS PROTECTORS AND ANTIOXIDANTS (ASCORBIC ACID AND 300 AND SODIUM ASCORBATE E252- COC. REF.LEGGE) ref. lab. aut.
ALLERGENIC SUBSTANCES NOT PRESENT
ALLERGENIC 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 MILK-BASED PRODUCTS INCLUDING LACTOSE-NUTS ALMONDS, HAZELNUTS, WALNUTS, CASHEW NUTS, PECANS, BRAZIL NUTS, PISTACHIOS, WALNUTS OF QUEENSLAND AND DERIVATIVE PRODUCTS – CELERY AND CELERY-BASED PRODUCTS – MUSTARD AND MUSTARD-BASED PRODUCTS – SESAME SEEDS AND DERIVATIVES – SULFUR DIOXIDE 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.
