Description
PROCESSING PROCEDURE
The meat is minced with a diameter of 1 cm and everything is seasoned with salt, black pepper, chilli pepper and natural flavours. The mixture then rests for at least 12 hours at a controlled temperature and only then is it stuffed and left to dry until completely seasoned in a controlled environment for about 30-40 days. The temperature and relative humidity are constantly monitored.
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: 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 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.
