|
|
| Denomination |
| Spicy salami (pepperoni). |
| Raw material |
| Fresh pork from prime quality meats, carefully selected and
certified. |
| Packaging |
| Whole – Whole vacuum-packed – Under modified
atmosphere. |
| Weight |
| 350 g. |
| Processing steps |
| The meat, chopped and trimmed, is first minced with a fairly
coarse grinder, mixed with thoroughly blended herbs and spices
with the addition of dry white wine. The mixture, split into
special steel containers, is then placed into “resting” chambers
for several hours and stuffed into natural casings. The latter
step ends with the sealing of the casing. The salame thus obtained
is placed onto racks for draining and, finally, sent to drying
and curing. |
| 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:
6 months. |
   |
