Iberian Bellota Salchichón

Denomination

BELLOTA IBERICAL SALCHICHON

VARIATIONS TO CHOOSE:

1. Piece.

1. Slicing.

Definition

Cured sausage, made with a mixture of Iberian pork of acorn, bacon or Iberian pork fat acorn, added to salt, spices and additives, kneaded and stuffed in natural casing, which have undergone a process of maturation- drying, which ensures a good stability as well as a characteristic smell and taste. Once the optimal healing period has ended, the product is vacuum packed.

Composition

Iberian acorn pork, dextrin, MILK IN POWER, emulsifiers: E-450i, E-450iii, E-451i, E-452i and E-452ii, dextrose, salt, sugar, LACTOSE, antioxidants: E-301, E-331iii and E-325, conservative E-252 and flavor enhancer: E-6247 and E-631

PHYSICAL CHEMICAL FEATURES

•  Water activity: 0.82
•  pH: 5.5

NUTRITIONAL VALUE (100GRAMS)

•  Energy: 1757 KJ / 422 Kcal
•  Fat: 34.7g
•  Fats, of which saturated: 12.3 g
•  Carbohydrates: 2 g
•  Carbohydrates, of which sugars:< 1 g 1=””></ 1 g>
•  Fiber:<1g></1g>
•  Protein: 25.8 g
•  Salt: 1.06g

FEATURES

Organoleptic

•  Color: grained white
•  Flavor: sausage with a delicate flavor
•  Aroma: pleasant and characteristic of cured sausage
•  Texture: homogeneous, compact.
•  Appearance: externally typical and consistent with casing attached throughout its length and to the cut consistent, veined, bound, characteristic.

DESCRIPTION OF PACKAGING AND PACKAGING

The presentation of the Iberian sausage acorn is:

• Vacuum packed in individual units
• 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

•  Product identified with a production lot number
•  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

ADDITIVE LIMITS

Residual nitrates (E 252):<150ppm></150ppm>

MICROBIOLOGICAL LIMITS

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

ALLERGENS AND GMOs

•  Milk powder / Lactose
•  Product free of GMO’s