Iberian palette Cebo Campo / Sliced

Definition

Previous limbs of Iberian pork of field bait subjected to the action of salt and subsequently to a drying and maturation process that gives them special characteristics and nutritious properties that makes them suitable for human consumption.

Composition

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

PHYSICAL CHEMICAL FEATURES

•  Water activity: 0.84
•  pH: 5.7

NUTRITIONAL VALUE (100GRAMS)

•  Power: 1773 KJ / 428 Kcal
•  Fats: 36.4 g
•  Fats, of which saturated: 13.7 g
•  Carbohydrates:< 0.5 g 0.5=””></ 0.5 g>
•  Carbohydrates, of which sugars:< 0.5 g 0.5=””></ 0.5 g>
•  Fiber:<1g></1g>
•  Protein: 24.57 g
•  Salt: 4.2g

ORGANOPTIC FEATURES

•  Color: red meat with streaks of white-pearl fat.
•  Flavor: meat with a delicate flavor, little salty.
•  Aroma: pleasant and characteristic.
•  Texture: homogeneous, little fibrous and without pastosity or softening

DESCRIPTION OF PACKAGING AND PACKAGING

The presentation of the Iberian whole bait palette is:

• • Whole, in individual units.
• • In cardboard boxes in number of 1,2,3,4,50,100 units.
• • Slice, vacuum packed in 100.-gr bags.
• • Boneless in boxes of 4 units.

CONDITIONS OF DISTRIBUTION AND TRANSPORT

•  In authorized vehicle
•  No temperature restrictions for whole parts.
•  Distribution under cooling conditions: Ta< 7oC,para producto envasado alvacío. 7oc,para=”” producto=”” envasado=””></ 7oC,para producto envasado alvacío.>

Labelling

•  Individually identified product
•  Product accompanied by vitola labeled according to Royal Decree 1334/1999

Life

•  18 months from the end of the optimal healing period
•  4 months for sliced product and 6 months for boneless product

PREPARATION AND CONSERVATION INSTRUCTIONS

•  Store in a cool, dry place, under ambient temperature conditions
•  Keep refrigerated< 7o las piezas deshuesadas y/o loncheados 7o=”” las=”” piezas=”” deshuesadas=”” y/o=””></ 7o las piezas deshuesadas y/o loncheados>
•  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

•  Allergen-free product
•  Product free of GMO’s