Capocollo
PREPARATION
• SALTING: The meats are salted and massaged (this operation is necessary to favor both the penetration and the uniform distribution of the salt) then bagged in a handkerchief. In the processing are added spices and aromatic herbs typical of the area (Fennel, pepper etc …)
• STEWING: Meat is stewed for 1 week at decreasing temperature and increasing humidity.
• SEASONING: The meat is matured in a cell at a controlled humidity and temperature for at least 60 days
FINISHED PRODUCT
• WEIGHT: 2.0 / 3.0 Kg pcs
• STORAGE MODE: TEMPERATURE + 2 / + 4 ° C
• INFORMATION TO THE CONSUMER: THE PRODUCT DOES NOT CONTAIN ALLERGENS WHERE THE PRESENCE MUST BE REPRESENTED IN A LABEL UNDER THE LEGISLATION IN FORCE (BETWEEN SOURCES OF GLUTEN, LACTOSE MILK AND DERIVATIVES)
| Energy value | 450 Kcal/1884 KJ |
| Protein (gr) | 20.8 |
| Carbohydrates (gr) | 1.4 |
| Fats (gr) | 40.2 |
| Sodium (mg) | / |
Declaration form for allergenic substances
| Allergen | Presence | Origin | Absence |
| Cereals containing gluten and derived products | X | ||
| Crustaceans and shellfish products | X | ||
| Eggs and egg products | X | ||
| Fish and fish products | X | ||
| Peanuts and peanut products | X | ||
| Soy and soy products | X | ||
| Milk and milk-based products | X | ||
| Nuts and derivatives | X | ||
| Celery and celery based products | X | ||
| Mustard and mustard-based products | X | ||
| Sesame seeds and sesame seed products | X | ||
| Sulfur dioxide and sulphites in concentrations
Above 10 mg / kg or mg / l expressed as SO2 |
X | ||
| Lupine and lupine based products | X | ||
| Shellfish and shellfish products | X |
| PRODUCT STORAGE: Store in a cool, dry place |
| PRIMARY PACKAGING: Food paper |
| SECONDARY PACKAGING: Cardboard |
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