Acorn Chorizo

DENOMINATION

Iberian Acorn Chorizo

VARIATIONS TO CHOOSE:

1. PIECE

1. Sliced

DEFINITION

Cured sausage, made with a mixture of Iberian acorn-fed pork, bacon or Iberian acorn-fed pork fat, added with salt, spices and additives, kneaded and stuffed in natural casings, which have undergone a ripening-drying process, which ensures good stability, as well as a characteristic smell and taste. Once the optimal healing period is over the product is packaged

COMPOSITION

Iberian acorn-fed pork, salt, sugar, MILK POWDER, SOY PROTEIN, antioxidants: E-331iii, E-325, E-300, spices and preservative: E-252

PHYSICOCHEMICAL CHARACTERISTICS

• Water activity: 0.82
• pH: 5,5

NUTRITIONAL INFO (100GRAMOS)

• Energy: 1346 KJ / 323 Kcal
• Fat: 23.1 g
• Fats, of which saturated: 9.6 g
• Carbohydrates: 1.9g
• Carbohydrates, of which sugars: < 1 g
• Fiber: < 0.5 g
• Protein: 27 g
• Salt: 2,65g

FEATURES

ORGANOLEPTICS

• Color: red-orange and white veined
• Flavor: delicate flavor sausage
• Aroma: nice and characteristic of cured sausage
• Texture: homogeneous, compact.
• Appearance: externally typical and consistent with gut attached throughout its length and to the consistent, veined, bound, characteristic cut.

DESCRIPTION OF PACKAGING

The presentation of the acorn-fed Iberian chorizo ​​is:

•  Vacuum packed in individual units
•  In cardboard boxes in number of 8 units
• Slicing, vacuum packaging bags 100.-gr.

DEDISTRIBUCIÓN CONDITIONS AND TRANSPORT

• Authorized vehicle
• Distribution under refrigeration conditions: Ta < 7oC

LABELLED

• Product identified with a production lot number
• Product accompanied by label on the package according to Royal Decree 1334/1999

USEFUL LIFE

• 18 months from the date of packaging, for whole pieces
• 4 months for sliced ​​product.

PREPARATION INSTRUCTIONS AND CONSERVATION

• Store in refrigeration conditions.: Ta < 7oC
• It recommended removing the product from its packaging at least 5 minutes before suconsumo

APPLICABLE LEGISLATION

• Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004, laying down specific hygiene rules for food of animal origin.
• 2073/2005 Royal Decree of 15 November on microbiological criteria for foodstuffs and subsequent amendments
• Royal Decree 1334/1999, of 31 July, by which the General Standard labeling, presentation and advertising of foodstuffs is approved.
• Regulation (EU) No 10/2011 of the Commission of 14 January 2011 on plastic materials and articles intended to come into contact with food.
• Royal Decree 142/2002, dated 1 February, on the positive list of food additives other than colors and sweeteners for use in the preparation of alimentary products and their conditions of use. Royal Decree 1118/2007, of 24 August, amending the RD 142/2002 of 1 February, the positive list of additives other than colors and sweeteners approved for use in the manufacture of products foodstuffs and their conditions of use.
• Regulation 1169/2011 of the Parliament and cnonsejo europieo of 25 October 2011 on food information to consumers

BOUNDARY ADDITIVES

Residual nitrates(E 252): <150ppm

MICROBIOLOGICAL LIMITS

• Listeria monocytogenes: < 100 ufc/g
• Salmonella absence in 25 g

ALLERGENS AND GMO

• Powdered milk / Soy protein
• free product OGM`s