Description
PROCESSING PROCEDURE
After deboning, the meat is expertly trimmed and everything is seasoned with salt, black peppercorns or ground pepper and natural flavours. It is then wrapped in a veil obtained from the part removed from the pork fat and then tied. The temperature and relative humidity are constantly monitored. The maturing process takes place over a period of approximately 90-120 days.
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 mycelium typical of the product.
COVERING: VEIL OBTAINED FROM THE SURFACE COVERING THE NATURAL LAUNDRY (FOR FOOD BAGGAGE INSERTED IN A DOUBLE NETWORK OF DOUBLE TWINE)
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 DERIVED PRODUCTS-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 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.
