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This characteristic product is made of pork meat and pork back fat with a pleasant seasoning.
The strong fennel flavour makes you enjoy every bite.

TEHNICAL SPECIFICATION

PRODUCT NAME SALSICIA SALAMI
MOLD-FREE DRY CURED MEAT PRODUCT SP-606
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect Cylindrical bars, strain less, clipped on both sides.

 

  • Membrane must be adherent to the composition
  • Clean, undamaged surface
  • Rare spots of mold or yeasts
  • External surface may be folded

Not allowed foreign bodies.

 

Section aspect Mass composition compact, well connected, mosaic, without foreign bodies, gatherings are not allowed, congestion of spices.
Consistency Quasi-hard to hard.
Color Exteriorly – dark red.
On section, uniform color, brick red.
Taste and odor Pleasant, characteristic for dry cured meat produsct, 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.
CONTAMINANTS Legal requirement CE 1881/2006
Contaminant Name Maximum (mg/kg wet mass)
HEAVY METALES
  • Lead
  • Cadmium

 

0.1

0.05

INGREDIENTS Raw material: pork meat, pork back fat
Auxiliary materials: salt, spices, sugars (dextrose, glucose), antioxidant sodium ascorbate, preservative sodium nitrate,  otassium nitrate.
Traditional seasoning.
COMPOSITION According with “Salsicia Salami” recipe.
METHOD OF CONSUMTION The product in consumed as such, does not require boiling, frying or other heat treatments. Artificial membrane is inedible.
MOLD Noble mold spores (Penicillium Nalgiovensis), without reconstitution with rice flour or other material.
CURE (SMOKING) With hardwood.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 60 days.