It is the lower part of the pork’s shoulder which after being separated from the musculature is trimmed, salted and mixed with other muscle fascicles from the same cut, paying attention to leaving the muscles complete. This part is then sewn inside its own skin (previously detached, pressed in the middle using wooden sticks or twine. It is then aged for a few weeks. Its weight varies between 1,5 and 2 kilos. Available both precooked and raw.
Ingredients: pork meat, pork rind, salt, spices and natural flavourings. Preservatives: sodium nitrite.
To be consumed after cooking.
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 1883 – kcal 450
Fats 42,3 g of which saturated fat acids 14 g
Carbohydrates 0 g of which sugar 0 g
Proteins 17,2 g Salt 1,8 g
Minimum aging period 7 days
Approximate weight of the finished product
Prete 1.7 kg
Chemical physical features Aw <0,95 and 5<pH<6,50
Microbiological profile:
Total aerobic count <1, 0x106 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: 45÷55%
Ashes: 2÷4%
Proteins: 20÷30%
Lipids: 25÷35%
Packaging Whole.
Shelf-life
Loose: 1 month
Vacuum-sealed: 6 months
Tag None
Seal Present
Storage conditions
Store at T< 5°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use To be consumed after cooking
Whole Prete can be stored in the fridge for one week, once cooked it must be consumed within a couple of days.
How to prepare:
We suggest submerging the Prete in water for a couple of hours in order to soften the rind.
Next, put it in a pot of water and bring it to a boil, lower the heat and let it cook very slowly for around 4 hours. Serve it thickly sliced
