Iberian Loin

Denomination

LOMO DE CEBO CAMPO IBERICO 50%, 75% IBRIB RACE

Definition

It is the product made with the ileospinal muscle of the Iberian pork of field bait, practically free of external fat, salted, adobado and sausage in collagen casing that has undergone an appropriate healing process to give the product characteristics typical organoleptics. After the healing process the product is packaged (whole piece or halves)

Composition

Field bait loin, salt, paprika,spices,sugar,dextrose,antioxidants(E-300,E-331iii) ,conservatives(E-252,E-250)

PHYSICAL CHEMICAL FEATURES

•  Water activity: 0.84
•  pH: 5.7
•  Moisture< 55%></ 55%>

NUTRITIONAL VALUE (100GRAMS)

•  Power: 376 KJ / 1566 Kcal
•  Fats: 24g
•  Fats, of which saturated: 8 g
•  Carbohydrates:<5 g></5 g>
•  Carbohydrates, of which sugars:< 1 g 1=””></ 1 g>
•  Fiber:< 0.7 g 0.7=””></ 0.7 g>
•  Protein: 39 g
•  Salt:4g

FEATURES

Organoleptic

•  Color: red with whitish fat streaks
•  Flavor: meat with a delicate flavor, little salty.
•  Aroma: pleasant and characteristic of cured sausage
•  Texture: homogeneous, compact
•  Appearance: External: typical, consistent, variable length, cylindrical shape oslightly flattened. On the cut: homogeneous, smooth, with fat infiltration and veining

DESCRIPTION OF PACKAGING AND PACKAGING

The presentation of the Iberian acorn loin cane is:

• Vacuum packed in single units or halves
• • In cardboard boxes in number of 8 units.
• • Slice, vacuum packed in 100.-gr bags.

CONDITIONS OF DISTRIBUTION AND TRANSPORT

•  In authorized vehicle
•  Distribution under cooling conditions: Ta< 7oC></ 7oC>

Labelling

•  Individually identified product
•  Product accompanied by label on the packaging according to Royal Decree 1334/1999

Life

•  18 months from the date of packaging.
•  4 months for sliced product

PREPARATION AND CONSERVATION INSTRUCTIONS

•  Store under cooling conditions: Ta< 7oC></ 7oC>
•  It is recommended to remove the product from its packaging at least 5 minutes before its consumption

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 foodstuffs of animal origin.
•  Royal Decree 2073/2005 of 15 November on microbiological criteria for foodstuffs and subsequent amendments
•  Royal Decree 1334/1999, of 31 July, approving the General Standard for the Labelling, Presentation and Advertising of Foodstuffs.
•  Commission Regulation (EU) No. 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food.
•  Royal Decree 142/2002, of 1 February, approving the positive list of additives other than colours and sweeteners for use in the production of foodstuffs, as well as their conditions of use. Royal Decree 1118/2007, of 24 August, amending the R.D. 142/2002, of 1 February, approving the positive list of additives other than colours and sweeteners for use in the production of foodstuffs, as well as their conditions of use.
•  Regulation 1169/2011 of the Euro-Party Parliament and of the Cnonsejo of 25 October 2011 on food information provided to the consumer
•  Royal Decree 4/2014 of January 10 approving the quality rule of meat, ham, palette and Iberian loin cane

ADDITIVE LIMITS

•  Added nitrites (E 250):<150 ppm></150 ppm>
•  Residual nitrates (E 252):<250 ppm></250 ppm>

MICROBIOLOGICAL LIMITS

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

ALLERGENS AND GMOs

Product free of GMO’s