Iberian Cebo Ham / Whole piece

DENOMINATION

IBERIAN HAM CEBO 50% IBERIAN RACE

DEFINITION

Later extremities of Iberian pig bait subjected to the action of salt and subsequently to a drying and ripening process that gives them special characteristics and nutritional properties that make them fit for human consumption.

COMPOSITION

Iberian pork bait ham, sea salt, antioxidant: E-331 and preservatives: E-250 and E-252.

PHYSICOCHEMICAL CHARACTERISTICS

• Water Activity: 0.84
• pH: 5,7

NUTRITIONAL INFO (100GRAMOS)

• Energy: 1401 KJ / 335 Kcal
• Fat: 22.2 g
• Fats, which saturates: 6.53 g
• Carbohydrates: < 0.5 g
• Carbohydrates, sugars which: < 0.5 g
• Fiber:<1g
• Protein: 33,2 g
• Salt: 4,8 g

ORGANOLEPTIC CHARACTERISTICS

• Color: red meat with streaks of white-pearlescent fat.
• Taste: meat delicate, slightly salty.
• Aroma: pleasant and characteristic.
• Texture: homogenous, slightly fibrous without stickiness nor softening

DESCRIPTION OF PACKAGING

The presentation of the Iberian Cebo ham of whole is:

•  Integers in individual units.
•  In cartons in 1,2,3,4,50,100 number of units.
• Slicing, vacuum packaging bags 100.-gr.
• Boneless boxes 2 units.

DEDISTRIBUCIÓN CONDITIONS AND TRANSPORT

• Authorized vehicle
• No restrictions for whole pieces temperature.
• Distribution under refrigerated conditions: Ta < 7oC, alvacío product packaging.

LABELLED

• Product individually identified by seal
• Product accompanied by vitola labeled according to Royal Decree 1334/1999

USEFUL LIFE

• 18 months from the end of the optimal healing period for whole pieces
• 4 months for sliced ​​product and 6 months for boning product.

PREPARATION INSTRUCTIONS AND CONSERVATION

• Store in a cool dry place under conditions of ambient temperature to whole pieces.
• Keep refrigerated < the 7th boned pieces and / or loncheados
• 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
• Royal Decree 4/2014 of 10 January on the quality standard of meat, ham, shoulder and loin Iberian cane is approved

BOUNDARY ADDITIVES

• Added (E 250) Nitrite: <150 ppm
• Residual nitrates (E 252): <250 ppm

MICROBIOLOGICAL LIMITS

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

ALLERGENS AND GMO

• allergen-free product
• free product OGM`s