Project Description

A product made from the ileac spine muscle of Iberian dried pork (virtually free of external fat, aponeurosis and tendons), salted, marinated, with a total ageing process exceeding 70 days.

ORGANOLEPTIC FEATURES

Colour and appearance: Characteristic pink to purple red colour in the lean part and a brilliant fat appearance. Homogeneous when cut.

Consistency: Firm and compact to the touch.

Shape: Cylindrical, more or less even or slightly flattened, calibre of more than 40 mm and variable length.

Aroma: Slightly acid, suave and medium intensity.

MICROBIOLOGICAL FEATURES

Listeria monocytogenes: Absent in 25 g

Salmonella: Absent in 25 g

PROCESS

  • Reception and storage of raw materials, ingredients and auxiliary materials
  • Marination
  • Repose
  • Filling
  • Drying
  • Packing-labelling
  • Storage of finished product
  • Shipment

NUTRITIONAL INFORMATION

Composition per 100g of food

Energy value 1344 kJ / 323 kcal

Fats 20.7g

of which:

–     saturated fatty acids 6.68 g

Carbohydrates 0 g

of which:

–     sugars 0 g

Proteins 34 g

Salt 3.67 g

ALLERGENS

Allergens (according to current EC regulation) +/-

Cereals containing gluten and byproducts –

Gluten > 20mg/Kg –

Crustaceans and crustacean-based products. –

Eggs and egg-based products. –

Fish and fish-based products. –

Peanuts and peanut-based products. –

Soy and soy-based products. –

Milk and by-product (including lactose). +

Nuts and byproducts. –

Celery and byproducts. –

Mustard and byproducts. –

Sesame seed and sesame-seed-based products. –

Sulphur dioxide and sulphites in concentration exceeding 10 mg/kg, expressed as SO2. –

Lupins and lupin-based products. –

Molluscs and mollusc-based products. –