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Pure pork with natural  spices, hardwood smoke, excellent quality, typical product of Sinaia area.

TEHNICAL SPECIFICATION

PRODUCT NAME SINAIA SALAMI
MOLD-FREE DRY CURED MEAT PRODUCT COD: 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, from pink to red ruby.
Taste and odor Pleasant, characteristic for dry cured meat product, 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
HEAVY METALES
  • Lead
  • Cadmium

 

0.1

0.05

INGREDIENTS Raw material: pork meat, pork back fat.
Auxiliary materials: soy protein, salt, spices, sugars (dextrose), antioxidant: sodium ascorbate, pigment carmine, preservative sodium nitrate.
Traditional seasoning.
COMPOSITION According with “Sinaia Salami” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments. Artificial membrane in inedible.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING Packed in perforated film. Individually labeled with label type band.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 60 days.