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It is a mixture of pork meat and pork back fat. Has a milder taste, mildly seasoned and with cylindrical shape. The large pieces of meat seasoned with plenty paprika and a light smoke flavour reminds you of Sangria and  Flamenco, the Paella and the Spanish sun’s joy.

 

TEHNICAL SPECIFICATION

PRODUCT NAME CHORIZO SAUSAGES
MOLD-FREE DRY CURED MEAT PRODUCT COD: 523
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect Cylindrical shape. Presented as string or vacuumed packs of 4-5 pieces.

Size: ~ 0.060 kg / piece, length ~ 12 cm.

  • membrane must be adherent to the composition,
  • clean, undamaged surface
  • rare spots of mold or yeasts
  • external surface may be folded.
Section aspect Mass composition glossy, compact, well connected, mosaic with small pockets of white fat, spread throughout the surface of the section.
Not allowed air gaps.
Gatherings are not allowed under the membrane and the fat melted section, congestion of spices, foreign bodies and fragments of bone.
Consistency Quasi-hard.
Color Exteriorly – dark red
On section, uniform color from reddish brown to red ruby.
Taste and odor Pleasant, characteristic of dry cured meat products, without foreign taste and odor.
PHYSICO-CHEMICAL PROPERTIES Parameters (Legal requirement Ord. 560/339/2006)
H2O (maximum) 35%
Fat (maximum) 50%
Total protein (minimum) 16%
Salt ( maximum) 6%
NH3 (maxim ) 200mg / 100g
Nitrite (mg/100 g finite product) maximum 7
MICROBIOLOGICAL PROPERTIES Legal requirement REG. CE 1441/2007
Microorganisms
Sampling Plan
Limits
n
c
m
M
Salmonella / 25 g
5
0
Abs.
Abs.
Listeria monocytogenes/ 25g
5
0
Abs.
Abs.
INGREDIENTS

Raw material: pork meat, pork back fat.
Auxiliary materials: soy protein, salt, spices, dextrose, lactose, bean protein, antioxidant sodium ascorbate, spices extract, flavors, preservative sodium nitrite, carmin pigment. Traditional seasoning.

COMPOSITION According with “Chorizo Sausages” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments.
List of ingredients including dextrose, lactose and soy protein are displayedon the label, warning of potential allergic.
Natural membrane is edible.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING
  • packed in perforated film, unadhesive to the product or vacuumed in PVC bags.
  • individually labeled with label type band.
  • According to the Commission Decision no. 2008/855/CE concerning animal health control measures relating to classical swine fever in certain Member States, according to the Commission Decision no. 2009/952/CE, on the  label is applied the oval health mark, the product can be sale on the unique market.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 60 days – vacuumed product
45 days – perforated film