Discover the Alentejana Board Black Pig SEL!
DESCRIPTION
Made from 100% Black Pig from the Field meat, subjected to a curing process in controlled humidity and temperature chambers followed by low-temperature smoking.
1. INGREDIENTS / ALLERGENS
Pork meat (Origin: EU) (94.5%), water, salt, paprika paste, garlic, preservatives: (sodium nitrite and potassium nitrate), antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate), spices, lactose, sugar, dextrose, natural flavor, coloring: (carmine). On the surface of the Fuet: Penicillium spores, thickener: (sodium carboxymethylcellulose), supported with dextrose and corn starch. Fuet, stuffed in natural casing.
2. SENSORY CHARACTERISTICS
ACCEPTANCE LIMIT PARAMETERS
| Product | Color | Smell | Taste | Texture |
|---|---|---|---|---|
| Black Pig Loin Sausage | Reddish | Pleasant and active | Lightly salty and persistent | Soft, slightly fibrous and tender |
| Black Pig Painho | Reddish | Pleasant and mild (unique) | Pleasant and mild, intensely smoky | Slightly fibrous and very soft |
| Black Pig Cachaço Sausage | Reddish | Characteristic | Lightly salty and persistent | Soft, tender and juicy |
| Varanegra Ham | Ruby marbled and shiny | Characteristic | Rich and complex flavor | Fatty unctuousness |
| Fuet | Pink, speckled with white | Pleasant and active | Pleasant, intense and typical | Soft and tender |
3. NUTRITIONAL DECLARATION
AVERAGE VALUES PER 100 g
- Energy: 1933 kJ /467 Kcal
- Lipids: 41 g
- Of which saturated: 16 g
- Carbohydrates: 1.9 g
- Of which sugars: 0.3 g
- Fiber: 0 g
- Protein: 23 g
- Salt: 4.0 g
4. LABELING / STORAGE CONDITIONS
Batch coding: Assigned numerical code.
Storage Instructions: Store between 5ºC and 15ºC.
Minimum Durability Date: 4 months.
Preparation/Usage Method: Consume as presented.
Target Audience: Everyone, except those with hypertension and high cholesterol/triglycerides and lactose intolerant.
Metal Detector: ✓
Veterinary control number: PT L-301.
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