Description
PROCESSING PROCEDURE
Piece of internal meat from the upper region of the neck and part of the back, seasoned with salt, black pepper and natural flavours.
It is then wrapped in a veil obtained from the removed part of the lard and then tied.
The maturing takes place over a period of approximately 90-120 days, in environments with constantly monitored temperature and relative humidity.
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 mycelia typical of the product.
COVERING: NATURAL CASING (FOR FOOD BAGGAGE WITH THIN STRING CLOSURE)
ADDITIONAL INGREDIENTS: ADD. E301 – E250
PREPARANT: 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 – SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS ABOVE 10mg/Kg OR 10mg/l (AS SO2) – LUPIN AND LUPIN-BASED PRODUCTS – MOLLUSCS AND DERIVATIVES.
