It is a small Salame obtained with the trimmings of the main processed parts of the pig. Its meat is primarily lean and finely ground, it is bagged in a thin gut thus making its aging process shorter than that of the salame “gentile”. It is characterised by a tasty and strong flavour. Its weight is around 130 grams.
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 0.13 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: 10÷20%
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 Salamino 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.
