Cuixot - pack of Mallorcan black pork ham cut by knife

weight : 100 gramos
minimum order : 1 Unidad
time of shipment : not defined

price : 17
product 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.
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
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.
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.
NUTRITIONAL INFORMATION

Energy value: 1445 KJ/100g; 348 Kcal/100g
Crude protein: 29,3 g/100g
Crude fat: 25,6 g/100g
Saturated fat: 8,91 g/100g
Total carbohydrates: < 1,0 g/100g
Sugars: < 0,5 g/100g
Salt: 4.2 g/100g

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).
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).
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.

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.
food information provided to the consumer.
COMMISSION REGULATION (EC) No. 1441/2007 of 5 December 2007 amending Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs.
No. 2073/2005 on microbiological criteria for foodstuffs.
Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No. 1333/2007.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council to establish a Union list of food additives.
food additives.
Royal Decree 4/2014, of January 10, approving the quality standard for meat, ham, ham shoulder
and Iberian pork loin.

 

 

JAMON DE PORC NEGRE

 

 

 

 

 

 

 

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