Salamella casalinga
PREPARATION
• GRINDING AND CONDIMENT: We proceed to grind a mixture of ground meat, fat, salt and spices. The meat used is that of pork and in many traditional products pure pork is specified. The meat is ground with large dies, obtaining a mixture coarse grain to which spices are added.
• FILLING: The dough is stuffed into a casing of animal / synthetic gut according to the type of production, it is a smooth gut with a great thickness that allows the dough to remain soft even after long curing.
• STEWING: The salami is dried for 7/10 days depending on the type of casing at decreasing temperature and humidity.
• CURING: The salamis are transferred to a curing cell for an interval ranging from 10 to 60 days at a temperature of 14 ° c
FINISHED PRODUCT
• WEIGHT: 0.4 / 0.5 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 | 425 Kcal/1776 KJ |
| Proteins (gr) | 28.5 |
| carbohydrates (gr) | 1.2 |
| Fats (gr) | 34 |
| Sodium (mg) | 1498 |
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 |
Declaration form for allergenic substances
| CPRODUCT OBSERVATION: Store in a cool, dry place |
| PRIMARY PACKAGING: Food paper |
| SECONDARY PACKAGING: Cardboard |
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