ONLY UNITS LIMITED TO STOCK IN WAREHOUSE
- Shoulder crossbred white Duroc pork weighing approx. 4.5 to 5 kilos.
Foreleg (shoulder), from pigs that have undergone a salting, drying and maturing process, with a minimum curing time as indicated in the table.
Product
Min. healing time
Ingredients
Product formats
Part
Knife cutting
Boning
Palette
365 days
Pork shoulder (98%), salt (1,97%), acidity regulator E-331iii, preservatives E-252 (0,015%) and E-250 (0,0099%)
Allergens: Contains no ingredients, as specified in ANNEX II of Regulation 1169/2011, that may cause allergies or intolerance.
Nutritional properties:
Palette
Energy value
KJ: 1267 Kcal: 303
KJ: 1267 Kcal: 303
Fats
19,2
19,2
g/100g
Of which:
Saturated fatty acids 7,81 7,81 g/100g
Carbohydrate 0,1 0,1 g/100g
Of which:
Sugars
0
0
g/100g
Dietary fibre.
0
0
g/100g
Proteins
32,3
32,3
g/100g
Salt
4,85
4,85
g/100g
Source: BEDCA database
Organoleptic characteristics:
Microbiological: Physical-Chemical:
Colour
Typical of cured ham. With a pearly-white fatty streak.
Aroma
Pleasant and characteristic
Taste
Lightly salted cured meat
Texture
Homogeneous
Technical Specification Sheet Date:20/03/2023-Rev:6
Keep this sheet up to date at all times
Escherichia coli
1 x 102 cfu/g
Salmonella
Absence / 25 g
Listeria monocytogenes
Absence / 25 g
