Project Description

Product made from Iberian Pig pork belly (sliced fat streaked with lean meat).

FORMAT

Packed by pieces according to demand: small amounts of product are marketed in bags-sacks or plastic containers, large amounts on pallets and in shrunken film. Packing materials are apt for use with food.

ORGANOLEPTIC FEATURES

Consistency: Variable

Thickness: Variable

Colour: White, rosy white or yellowish white in the fat, and pale to more intense pink in streaky meat.

Aroma and flavour: Characteristics

MICROBIOLOGICAL FEATURES

SATISFACTORY

Total aerobic germ count (ufc/g) £ 1 x 105

Sulphite Reducer Clostridia (ufc/g) £ 3 x 10

Escherichia coli count (ufc/g) £ 5 x 10

Staphylococcus aureus count (ufc/g) £ 5 x 10

Identification of Salmonella Absent / 25g

Identification of Listeria monocytogenes Absent / 25g

GENERAL PROCESS

The following are the stages in the process to obtain Iberian pork bacon:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and extraction of the bacon.
  • Trimming of the pieces
  • Chilling/freezing
  • Conservation
  • Packing and shipment

TRANSPORT OF THE PRODUCT

Fresh Iberian pork bacon must be transported at temperatures between 0 and 7ºC. For the frozen bacon, the transport temperature is -18ºC.

SHELF-LIFE MARGIN

As fresh meat which has been subject to no treatment whatsoever, the shelf life or commercial life depends on the conditions of its conservation, where maintaining the cold chain at all times plays a fundamental role. It is recommended that bacon be dealt with in the first seven days following extraction: the shelf life for the frozen product is 24 months.

HANDLING THE PRODUCT

Iberian bacon, being a fresh product, requires preparation prior to consumption, depending on the culinary techniques used by consumers.

Temperature: Keep at low temperature and store refrigerated until use.

Hygiene: Good handling and hygiene practice in the handling of food for human consumption must be followed and applied at all times.

Light: Bacon should preferably not be exposed to sunlight for longer than the time needed to unload.