weight :
100 gramos
minimum order :
1 Unidad
time of shipment :
not defined
not in stock
| DEFINITION | Hind limb, cut at the level of the ischiopubic symphysis, with leg and bone, which includes the whole osteomuscular piece, from adult pigs, subjected to the corresponding salting and curing osteomuscular part, coming from adult pigs, submitted to the corresponding salting and curing and maturation process. | ||||
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| COMPOSITION | Mallorcan black pork ham, salt, lactose, antioxidant (E-331) and preservatives (E-252 and E-250). | ||||
| MICROBIOLOGICAL PROPERTIES | Salmonella: Absence cfu/25g Listeria: < 100 cfu/g |
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| PHYSICAL/CHEMICAL CHARACTERISTICS | Nitrites added: < 150 ppm Nitrates added: < 150 ppm Color: red meat with pearly-white fat streaks. Flavor: meat with a delicate, slightly salty flavor. Aroma: pleasant and characteristic. Texture: homogeneous, not very fibrous and without pastiness or softening. |
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| ORGANOLEPTIC CHARACTERISTICS | Color: red meat with pearly-white fat streaks. Flavor: meat with a delicate, slightly salty flavor. Aroma: pleasant and characteristic. Texture: homogeneous, not very fibrous and without pastiness or softening. |
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| NUTRITIONAL INFORMATION |
Energy value: 1445 KJ/100g; 348 Kcal/100g |
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| FOOD ALLERGENS | Lactose. | ||||
| TREATMENTS APPLIED | Labeling -> Salting -> Curing -> Packing (if applicable) Minimum time in the elaboration process for ham is: - 730 days of drying Minimum weight for cured ham when labeled is 7.0 Kg.Reception of lean meat -> Chopping -> Adding -> Mixing -> Maceration -> Stuffing -> Labeling -> Drying (natural / artificial) -> packaging (if applicable). |
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| CONDICIÓN DE DISTRIBUCIÓN Y TRANSPORTE | Identified with the original label, and in vehicles specifically used for food products. It is not necessary that the vehicles used for their transport are temperature regulated (neither refrigerated nor isothermal). isothermal). |
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| DISTRIBUTION AND TRANSPORTATION CONDITION | The presentation can be vacuum-packed (in containers suitable for the food industry) or unpacked in individual whole pieces. | ||||
| LABELING | Labeling according to Regulation (EU) No. 1169/2011 | ||||
| SETTING PRODUCT LIFE | The optimum shelf life is 24 months after the optimum curing period has elapsed. | ||||
| INSTRUCTIONS FOR THE CONSUMER |
Store in a cool, dry place. Optimum temperature for consumption above 18 degrees. Allow to air for 5 minutes before consumption if vacuum packed. |
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| APPLICABLE LAW |
Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. |
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