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|
| Denomination |
| Salami for roasting. |
| Raw material |
| Fresh pork from prime quality meats, carefully selected and
certified. |
| Packaging |
| Vacuum-packed – Under modified atmosphere. |
| Weight |
| Various sizes. |
| Processing steps |
| The meat, chopped and trimmed, is first minced with a very
fine grinder, and then mixed with thoroughly blended herbs
and spices with the addition of dry white wine. The mixture,
which is split into special steel containers, is then placed
into ‘resting’ chambers for several hours and eventually
stuffed into natural casings. The latter step ends with the
sealing of the casing. The salame thus obtained is placed onto
racks for draining, drying and, finally, sent to vacuum-packaging. |
| Curing |
| From 15 to 18 days. |
| Ingredients |
| Pork, salt, milk protein, lactose, dextrose, sucrose, herbs. |
| Preservatives |
| E 252 - E 250. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
30 days. |
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