Iberico Pork Loin 黑毛豬背脊肉

A product made from the ileac spine muscle of Iberian dried pork (virtually free of external fat, aponeurosis and tendons), salted, marinated, with a total ageing process exceeding 70 days. ORGANOLEPTIC FEATURES Colour and appearance: Characteristic pink to purple red colour in the lean part and a brilliant fat appearance. Homogeneous when cut. Consistency: Firm and compact to the touch. Shape: Cylindrical, more or less even or slightly flattened, calibre of more than 40 mm and variable length. Aroma: Slightly acid, suave and medium intensity. MICROBIOLOGICAL FEATURES Listeria monocytogenes: Absent in 25 g Salmonella: Absent in 25 g PROCESS Reception and storage of raw materials, ingredients and auxiliary materials Marination Repose Filling Drying Packing-labelling Storage of finished product Shipment NUTRITIONAL INFORMATION Composition per 100g of food Energy value 1344 kJ / 323 kcal Fats 20.7g of which: – saturated fatty acids 6.68 g Carbohydrates 0 g of which: – sugars 0 g Proteins 34 g Salt 3.67 g ALLERGENS Allergens (according to current EC regulation) +/- Cereals containing gluten and byproducts – Gluten > 20mg/Kg – Crustaceans and crustacean-based products. – Eggs and egg-based products. – Fish and fish-based products. – Peanuts and peanut-based products. – Soy and soy-based products. – Milk and by-product (including lactose). + Nuts and byproducts. – Celery and byproducts. – Mustard and byproducts. – Sesame seed and sesame-seed-based products. – Sulphur dioxide and sulphites in concentration exceeding 10 mg/kg, expressed as SO2. – Lupins and lupin-based products. – Molluscs and mollusc-based products. –