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Following a recipe which last for more than 100 years, made of special selected pork meat, seasoned with traditional and natural spices. The result is a tasteful salami, that our skilled butchers is taking care for almost 90 days, where the delicate smoke aroma is combined in a real pleasant way with Penicillium Nalgiovensis noble mould scent. To feel the full taste of Sibiu Salami, cut it into slices as thin as possible. The simplest recipe: a sandwich with toast, buttered, with slices of Sibiu Salami.

TEHNICAL SPECIFICATION

PRODUCT NAME SIBIU SALAMI
MOLD DRY CURED MEAT PRODUCT COD: 501
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect Cylindrical bars, strain less.

Size: ~ 0.500 kg mass, diameter ~ 5 cm, length ~ 20-25 cm.

 

  • membrane must be adherent to the composition,
  • undamaged surface covered with a thin layer of selected mold
  • mold color: white / white-gray
  •  are allowed:
    • mold color may be yellow / yellow-rusty
    • The salami may be uncovered with mold on about 10% of total membrane surface.
    • 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 to hard surface on the peripheral area of the section, but more soft and elastic tied to the center, the normal pressing a finger on the bar surface come into the initial form.
Color Exteriorly, the membrane covered with the white selected mold powder / white gray or yellowish white;
On section, uniform color from reddish brown to red ruby, being admitted to a darker shade than a piece of 10 mm from the edge.
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) 30%
Fat (maximum) 46%
Total protein (minimum) 20%
Salt ( maximum) 6%
NH3 (maxim ) 200mg / 100g
Report H2O-protein 1.5
Nitrite (mg/100 g finite product) maximum 5
Report fat-protein 2.3
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: salt, spices, dextrose, sugar, maltodextrin, preservative sodium nitrite, potassium nitrate, sodium citrate acid, antioxidant sodium ascorbate, ascorbic acid esters of fatty acids, starter cultures. Traditional seasoning.
COMPOSITION According with “Sibiu Salami” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments.
List of ingredients, including maltodextrines, are displayed on the label, warning of potential allergic. Artificial membrane is inedible.
MOLD Noble mold spores (Penicillium Nalgiovensis), without reconstitution with rice flour or other material.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING -packed in perforated film, unadhesive to the product
-individually labeled with label type band.
- According to the Commission Decision no. 2008/855/CE concerning animal health control measures relating to classical wine 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 free market.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 120 days.