SEL Black Pig Loin Sausage
Discover the SEL Black Pig Loin Sausage!
1. DESCRIPTION
Made from pork meat, subjected to a curing process in controlled humidity and temperature chambers followed by low-temperature smoking.
1. INGREDIENTS / ALLERGENS
Pork loin (Origin: EU) (94%), water, salt, garlic, paprika paste, preservatives: (sodium nitrite and potassium nitrate), antioxidants: (ascorbic acid, sodium ascorbate, sodium citrate), spices. Stuffed in artificial casing. Smoked with oak wood.
1. SENSORY CHARACTERISTICS
ACCEPTANCE LIMIT PARAMETERS
Color - Reddish
Smell - Pleasant and active
Taste - Slightly salty and persistent
Texture - Smooth, slightly fibrous, and tender
3. NUTRITIONAL DECLARATION
AVERAGE VALUES PER 100 g
- Energy: 1566 kJ / 377 Kcal
- Fat: 29 g
- Of which saturated: 11 g
- Carbohydrates: 0 g
- Of which sugars: 0 g
- Fiber: 0 g
- Protein: 29 g
- Salt: 3.4 g
4. MICROBIOLOGICAL CHARACTERISTICS
ACCEPTANCE LIMIT PARAMETERS
Enterobacteria <1 x 102 cfu/g
E. coli <1 x 101 cfu/g
Staphylococci – coagulase positive <1 x 102 cfu/g
Listeria < 1 x 102 cfu/g
Salmonella Absence in 25 g
5. LABELING / STORAGE CONDITIONS
Batch coding: numerical code assigned to the batch.
Storage Instructions: Keep at a temperature not exceeding 18ºC.
Minimum Durability Date: 12 months (half 6 months)
Preparation/Usage Method: Consume as it is presented.
Target Audience: Any consumer, except those with hypertension and elevated cholesterol and triglycerides.
Metal Detector: ✓
Veterinary control number: PT L-301.
Green Dot Society Symbol: has the Green Dot Society symbol.
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