Description
PROCESSING PROCEDURE
After deboning, it is expertly trimmed and salt, black pepper, chilli pepper and natural flavours are added.
It is then wrapped in a veil obtained from the part removed from the pork fat and then tied in a double net with double string.
The maturing takes place over 90-120 days, in environments with constantly monitored temperature and relative humidity.
STORAGE
Storage Temperature: Refrigerated storage A + 4°C – Std. U.R. Product subject to the production of whitish superficial mycelium during maturation and ageing due to mycelia typical of the product.
COVERING: SYNTHETIC CASING (FOR FOOD BAGGAGE WITH ALUMINUM CLIP CLOSURE)
ADDITIONAL INGREDIENTS: E301
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.
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 10mg/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.
