Project Description

Product prepared from the masseter found in the head of the Iberian pig, on both sides of the jawbone, a product chilled purely for refrigeration or frozen for conservation.

FORMAT

The Iberian pork cheek is presented as received from quartering, individually and free of tissue not from the particular anatomical area.

Packed 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

Colour and appearance when cut: Characteristic red-rosy colour.

Appearance: Uniform.

Texture: Firm, slightly fibrous, but very tender.

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 for obtaining the cheek:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and removal of the head.
  • Extraction and trimming of the pieces
  • Chilling/freezing
  • Conservation
  • Packing and shipment

TRANSPORT OF THE PRODUCT

Iberian pork cheek must be transported at temperatures between 0 and 7ºC, or -18ºC in the case of the frozen product.

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 Iberian cheek be dealt with in the first seven days following extraction: the shelf life for the frozen product is 2 years.

HANDLING THE PRODUCT

Iberian cheek, being a fresh product, requires preparation prior to consumption.

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