Tag: sausage

Calabrian Spicy Bacon: technical info

27.3.2018

SHAPE:

This special Salami is frequently used in many recipes of Calabrian gastronomy, even if rarely mentioned outside the region. It is a typical salami of the mountains of Sila. Triangular shape. Weight Kg. 1.5 approximately. Red.

INGREDIENTS:
– Pig
– Salt
– Hot pepper
– Dextrose
– Black pepper
– Garlic
– Natural flavors
– Antioxidant (E301)
– Preservatives (E250, E252)

PRODUCTIVE PROCESS:

Salting. Bagging. Seasoning.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION:

  • Proteins: 26.72%
  • Carbohydrates: under 0.3%, of which Sugars 0.01%.
  • Fat: 37.29%, of which Saturated 19.5%
  • Salt 3.71%
  • Energy value: 444 Kcal or 1839 Kjoule.

ALLERGEN LIST (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products

Stuffed Provolone with Pressed Sausage: technical info

7.3.2018

SHAPE:

This kind of Salami, named Stuffed Provolone with Pressed Sausage is a variant of Spicy and Pressed Sausage, which is one of more commercial Calabrian  product, and got an elongated shape. Weight: 1-3 Kg Color: ivory-white. Externally a cheese, stuffed with Spicy  and Pressed Sausage.

INGREDIENTS:

  • Cow’s milk curd
  • Spicy and Pressed Sausage
  • Salt
  • Spices,
  • Natural flavors
  • antioxidant E 301
  • ConservativeE 250
  • Conservative E 252

PRODUCTIVE PROCESS:

Threaded pasta processing. Garnishing. Cooling in cold water. Salting in salamoia. Maturation and Seasoning.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION OF EXTERNAL CHEESE (PROVOLONE):

  • Proteins: 16.7%
  • Carbohydrates: 2%
  • Fat: 18,1%
  • Water 61.7%
  • Energy value: 223 Kcal or 933 Kjoule.

NUTRITIONAL INFORMATION OF INTERNAL PRESSED SAUSAGE:

  • Proteins: 28.74%
  • Carbohydrates: 1.2%, of which Sugars  0.35%.
  • Fat: 29.08%, of which Saturated 10.40%
  • Salt 3.22%
  • Energy value: 382 Kcal or 1585 Kjoule.

ALLERGEN LIST OF SPICY SAUSAGE (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products