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|
| Denomination |
| Cacciatorino sausage. |
| Raw material |
| Fresh pork from prime quality meats, carefully selected and
certified. |
| Packaging |
| Whole – Whole vacuum-packed – Under modified
atmosphere. |
| Weight |
| 150 – 250 g. |
| Processing steps |
| The meat, chopped, trimmed, and minced with a very fine grinder,
is mixed with herbs and spices. The mixture, which is split
into special steel containers, is then placed into so-called “camine” chambers
for several hours and eventually stuffed into natural casings.
The latter step ends with the sealing of the casing. The cacciatorino
sausages thus obtained are then placed onto racks for draining,
drying and, finally, sent to curing. |
| Curing |
| About 15 – 18 days. |
| Ingredients |
| Pork, salt, milk protein, lactose, dextrose, sucrose, herbs. |
| Preservatives |
| E 250 - E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
6 months |
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