It is the lower part of the pig’s shoulder that, after being divided from the upper muscles, is trimmed, salted and, if necessary, filled with other muscles from the same cut, paying attention to preserving the muscles intact. This part is then stitched inside its own skin (previously removed) and pressed at the centre using wood sticks or a twine. It is aged for some weeks, then boiled in water for 3 or 4 hours on low heat. It presents itself with a strong flavour and a pleasant scent. Its weight varies around 1,5 and 2 kilos. Available both pre-cooked and raw.
- Packaging: Vacuum
- Weight: 1.2 Kg
Ingredients: pork meat, pork rind, salt, spices and natural flavourings. Preservatives: sodium nitrite.
Nutritional value:
Energy value ki 1279 – kcal 308
Fats 24 g of which saturated fat acids 7,9 g
Carbohydrates 0 g of which sugar 0 g
Proteins 23 g Salt 1,8 g
Approximate weight of the finished product
Prete 1.2 kg
Chemical physical features Aw <0,95 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x104ufc/g
Enterobacteriaceae: <1,0x102 ufc/g
Escherichia coli: <1,0x101 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 40÷50%
Ashes: 2÷4%
Proteins: 20÷30%
Lipids: 25÷35%
Packaging Whole, half and cuts: vacuum-sealed
Shelf-life Vacuum-sealed: 6 months
Tag Present
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed baked Prete can be stored in the fridge for six months, once opened and heated it must be consumed within a couple of days.
How to prepare:
We suggest heating the baked Prete inside its vacuum sealed packaging.
Submerge it in a pot of water and let it cook very slowly for around 2 hours.
Serve it in thick slices.
