It is a Parma’s Bassa’s typical cured meat, exclusively produced with prosciutto’s trimmings obtained from the processing of it for the production of Culatello. The meat is mainly lean and roughly ground, the gut in which it is bagged is thin, thus making the aging process really fast.
Ingredients: pork meat, salt, dextrose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 1137 – kcal 272
Fats 27 g of which saturated fat acids 10 g
Carbohydrates 0,3 g of which sugar 0,1 g
Proteins 28 g Salt 3,8 g
Minimum aging period 20 days
Approximate weight of the finished product 0.25 kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x107 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 25÷35%
Lipids: 25÷35%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Shelf-life
Loose (approximative period): 1 month
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Whole Aged Strolghino can be stored for a couple of weeks in a cool and dry area.
Once cut it can be stored for a couple of days in a cool place, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
