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Majorcan black pork loin with tap de cortì
Loin is a Product made with the muscular package formed by the spinal and semi-spinal muscles of the thorax, as well as the very long, lumbar and thoracic muscles of the pig, practically free of external fat, aponeurosis and tendons, marinated in natural casings or artificial casings, which have undergone an adequate process of healing and maturation.
COMPOSITION PORC NEGRE loin, salt, TAP DE CORTÍ paprika, garlic, spices, distrosa, lactose, preservatives (E-250 and E-252) and antioxidants (E-301 and E-331).
MICROBIOLOGICAL CHARACTERISTICS Salmonella: Absence cfu/25g Listeria: <150ppm
PHYSICAL/CHEMICAL CHARACTERISTICS Nitrites added: <150ppm Nitrates added: <150ppm
ORGANOLEPTIC CHARACTERISTICS Colour: Red with whitish fat streaks. Flavour: Meat with a delicate, slightly salty flavour. Aroma: Pleasant, mild and characteristic of TAP DE CORTÍ paprika. Texture: Homogeneous, compact. Appearance: - External: Typical, with traces of mould, consistent. Casing attached along its entire length. - When cut: Consistent, veined, tight and characteristic.
NUTRITIONAL INFORMATION Energy value: 1520KJ/100 g.; 365 Kcal/100g. Crude protein: 32,6 g/100g. Crude Fat: 26,1 g/100g. Saturated Fat: 10,42 g/100g Total Carbohydrates: <1,0 g/100g. Sugars: 0,8 g/100g. Salt: 3,27 g/100g.
FOOD ALLERGENS Lactose.
TREATMENTS APPLIED Salting and marinating -> Stuffing -> Tying or stapling -> Labelling -> Curing -> Packaging. Minimum time in the production process (Curing) for the loin is 70 days.
DISTRIBUTION AND TRANSPORT CONDITIONS Identified with the original label and in vehicles specially used for food products. Sliced and vacuum packed products must be kept between 0º and 5ºC.
PACKAGING AND PACKAGING DESCRIPTION The presentation is in individual pieces or sliced and vacuum packed.
LABELLING Labelling according to Regulation (EU) Nº 1169/2011.
STANDARD SHELF LIFE The shelf life is 18 months from the date of production.
CONSUMER INSTRUCTIONS Allow to air for 5 minutes before consumption.
APPLICABLE LEGISLATION Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. COMMISSION Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council to establish a Union list of food additives. Royal Decree 4/2014 of 10 January 2014, approving the quality standard for cured meat, ham, shoulder and cured loin.
PRODUCED AND PACKAGED BY:
Cuixot de Porc Negre SL
Calle Lledoner 17 bajos
07003 Palma de Mallorca
Product of Spain