weight :
350 gramos
minimum order :
1
time of shipment :
not defined
not in stock
Product made from the muscle bundle formed by the spinal and semi-spinal muscles of the toarax, as well as the longissimus, lumbar and thoracic muscles of the pig, practically free of external fat, aponeurosis and tendons, marinated in natural casings or artificial casings, which has undergone a suitable curing and maturation process.
| COMPOSITION | PORC NEGRE loin, salt, TAP DE CORTÍ paprika, garlic, spices, distrosa, lactose, preservatives (E-250 and E-252) and antioxidants (E-301 and E-331). | ||||
|---|---|---|---|---|---|
| MICROBIOLOGICAL CHARACTERISTICS | Salmonella: no cfu/25g Listeria: <150ppm | ||||
| PHYSICAL/CHEMICAL CHARACTERISTICS | Nitrites added: <150 ppm Nitrates added: <150 ppm | ||||
| ORGANOLEPTIC CHARACTERISTICS | Colour: Red with whitish fat streaks. Flavour: Meat with a delicate, slightly salty flavour. Aroma: Pleasant, mild and characteristic of TAP DE CORTÍ paprika. Texture: Homogeneous, compact. Appearance: - External: Typical, with traces of mould, consistent. Casing attached along its entire length. - When cut: Consistent, veined, tight and characteristic. | ||||
| NUTRITIONAL INFORMATION | Energy value: 1520KJ/100 g.; 365 Kcal/100g. Crude protein: 32,6 g/100g. Crude Fat: 26,1 g/100g. Saturated fat: 10,42 g/100g. Total carbohydrates: <1,0 g/100g. Sugars: 0,8 g/100g. Salt: 3,27 g/100g. | ||||
| FOOD ALLERGENS | Lactos. | ||||
| TREATMENTS APPLIED | Salting and marinating -> Stuffing -> Tying or stapling -> Labelling -> Curing -> Packaging. Minimum time in the process of elaboration (Curing) for the loin is 70 days. | ||||
| DISTRIBUTION AND TRANSPORT CONDITIONS | Identified with the original label and in vehicles specially used for food products. Sliced and vacuum packed products must be kept between 0º and 5ºC. | ||||
| DESCRIPTION OF THE PACKAGING | The presentation is in individual pieces or sliced and vacuum packed. | ||||
| LABELLING | Labelling according to Regulation (EU) No. 1169/2011 | ||||
| PRODUCT LIFE | The shelf life is 18 months from manufacture. | ||||
| INSTRUCTIONS TO THE CONSUMER (STORAGE AND PREPARATION) | Allow to air for 5 minutes before consumption. | ||||
| APPLICABLE LAW | APPLICABLE LEGISLATIONRegulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. COMMISSION Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) 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 1333/2008 of the European Parliament and of the Council to establish a Union list of food additives. Royal Decree 4/2014 of 10 January 2014, approving the quality standard for cured meat, ham, shoulder and cured loin. | ||||
